Pumpkin Fruit Cake

A popular teatime cake

Method

Preheat the oven to 180C. Combine the butter and all three essences in a food processor
and process for several minutes until the mixture is creamy. Add the eggs and beat until
the mixture is creamy. Add the eggs and beat until mixed through. Add the golden syrup,
sherry and pumpkin. Add the flour, Gently add the mixed fruit and cherries and pulse to
just combine. Spoon the batter into a 20cm round cake tin lined with parchment (baking)
paper and bake for about 1 ½ - 2 hours.
Note: Because of the pumpkin this cake will not keep like a traditional fruit cake.

Ingredients

cake

Self Raising Flour 2 Cups
Glace Cherries 60g
Dried Mixed Fruit 500g
Ccoked Mashed Pumpkin 1 Cup
Sherry 1 Tbls
Golden Syrup 2 Tbls
Eggs 2 Large
Vanilla, Lemon And Almond Extract 1 Tsp Each
Brown Sugar 230g
Butter 120g

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

When you think of dumplings and if you are like me, you mostly think of mince and suet dumplings. But dumplings don't have to be savoury; this list is for those who enjoy sugary sweet delights in dump... keep reading

Accompaniment

Origin Pinot Grigio Organic

The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas