This is the best pumpkin fruit cake, easy to make, fairly healthy and tasty too. It has no fat so you can smear a bit of butter on it with a clear conscience
I’ve tried other recipes over the years but I always come back to this one. It’s based on the Pumpkin Fruit Cake recipe in my vintage “NMAA Cooks” cookbook.
275g cooked, mashed pumpkin (steamed, boiled or baked then cooled)
500g mixed dried fruit (I used sultanas, craisins, sliced dates and sliced apricots)
125g raw sugar (I used rapadura)
1 T golden syrup (this is optional in my opinion)
1 C water
1 t bicarb soda
2 eggs
125g wholemeal plain flour
125g wholemeal SR flour
Put dried fruit, sugar, syrup and water into tmx bowl and bring to the boil. I boiled the kettle first then put ingredients into the bowl and cooked on sp 1/100 degrees/reverse until temp reached 100 degrees. Only took a few minutes. Pour this mix into a large bowl to cool.
Heat oven to 160 degrees C.
Grease a round 20cm tin.
Beat eggs in a small bowl.
Add eggs and pumpkin to cooled fruit mix and beat by hand until smooth.
Stir in the flour.
Bake for 90 minutes.
Notes
To steam pumpkin, put 500g of water into TM bowl & pumpkin pieces into the basket then steam 10mins/Varoma/sp 2 or until pumpkin is soft (time varies depending on type of pumpkin and size of pieces).
