Pumpkin Fruit Cake or MuffinsConverted from Sweet Food, with some changes
Ingredients:240g pumpkin, peeled and cut into small dice
120g butter, softened
120g brown sugar
25g golden syrup
2 eggs
250g SR flour
1 tsp each mixed spice and ground ginger
200g mixed dried fruit (I used sultanas and raisins, and I also added some almonds)
Method:1. Preheat oven to 150 degrees. Grease and line desired cake pan (20cm round, muffin, or loaf).
2. Steam diced pumpkin until tender. I just used the microwave and steamed it for 6 minutes, but you could use the TMX if preferred.
3. Cream butter and sugar for 10 seconds/speed 4, scrape sides of bowl and mix again. Continue until light and fluffy. (I used butter straight from the fridge so it took a few mixes.)
4. Add golden syrup and steamed pumpkin. Mix for 20 seconds/speed 4.
5. With TMX running on speed 3, add eggs through hole in lid. Replace MC and increase to speed 4 for 30 seconds.
6. Add flour and spices. Mix for 10 seconds/speed 4, scrape sides of bowl and mix again.
7. Add dried fruit and mix for 20 seconds/reverse + speed 5.
8. Pour mixture into prepared pans and bake:
- 20cm round - 1 hour and 40 minutes
- Muffins - 1 hour
- Loaf - 1 hour and 10 minutes
Or until a skewer inserted into cakes comes out clean.
Notes:As you can see in the photo, I made 12 muffins and 1 low loaf. If you only cook a loaf and therefore use more mixture then it will need longer to cook.
If you weigh the pumpkin after cooking, you will notice it is lighter. That doesn't matter. My raw pumpkin weighed 240g and my cooked pumpkin weighed 180g, and the cakes turned out fine