Pumpkin Fruit Cake

A popular teatime cake


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.



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

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