Pumpkin Fruit Cake
Over a year ago
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Ingredients
- 120g butter
- 1 tsp each vanilla, lemon and almond extract
- 230g brown sugar
- 2 large eggs
- 2 tbls golden syrup
- 1 tbls sherry
- 1 cup ccoked mashed pumpkin
- 2 cups self raising flour
- 500g dried mixed fruit
- 60g glace cherries
Accompaniment
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Description
A popular teatime cake
Method
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1
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.
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