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Author Topic: Pumpkin Fruit Cake  (Read 26073 times)

Offline Nay-nay

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Pumpkin Fruit Cake
« on: May 22, 2011, 10:40:04 am »
Put 500g mixed fruit
125g butter
150g rapadura sugar (or any sugar)
250 water
into bowl for 10 min  :-: speed  ^^ at 100oC

Let cool to about 70oC and Pour into 'big' mixing bowl
add 1 tsp bicarb (foams up)
and then add 200g cooled cooked pumpkin and
50g golden syrup (or molasses for darker fruit cake)
1 tsp mixed spice
1/2 tsp cinnamon - Stir gently.

Make sure mix is cooled right down and fold in
250g flour + 2 tsp baking powder (or use SR flour)
Pour into square tin and cook at 180oC for 1 hour.  :)
This is the cake I bake when there are no eggs.

members' comments

Uni - Just out of the oven it smells soooooooo good. Lucky I am not a fan of fruit cake, will have too wait for DH to give me thumbs up or down, I am sure it will be up. I used sweet potatoes and walnuts in mine. Thanks Nay-nay. My mix was all so very, very dry when mixing it and did not rise at all but DH gave it 2 thumbs up.

Nay-nay - it doesn't really rise that much.

MJ -  I used brown sugar as I don't have rapadura. I also swapped out 150g water for 150g sherry and added 2 eggs. My cake rose really well. I cooked it a little slower (170C FF) and longer 1 hr 10 mins)  and lined my tin with two layers of brown paper, like I always do for fruit cakes.











 

 

 
 
 





« Last Edit: August 14, 2014, 02:47:57 pm by judydawn »
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Offline meganjane

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Re: Pumpkin Fuit Cake
« Reply #1 on: May 22, 2011, 01:06:58 pm »
This sounds great Nay! Will try it soon.
We're seeding right now, so I'm madly cooking for lunch boxes.
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Offline cookie1

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Re: Pumpkin Fuit Cake
« Reply #2 on: May 27, 2011, 08:55:39 am »
Nay-Nay is this a fairly light fruit cake if you don't use molasses?
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Offline Nay-nay

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Re: Pumpkin Fruit Cake
« Reply #3 on: May 27, 2011, 09:42:10 am »
Quote from: cookie1 on May 27, 2011, 08:55:39 am
Nay-Nay is this a fairly light fruit cake if you don't use molasses?
Yes - Molasses makes it look really rich.  :)
« Last Edit: June 05, 2011, 11:45:14 pm by Nay-nay »
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Offline meganjane

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Re: Pumpkin Fuit Cake
« Reply #4 on: June 05, 2011, 09:20:18 am »
I'm making this one right now. I used brown sugar as I don't have rapidura. I also swapped out 150g water for 150g sherry.

Will post when it's done.
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Offline meganjane

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Re: Pumpkin Fuit Cake
« Reply #5 on: June 05, 2011, 09:40:31 am »
No eggs? I hope that's correct! It's cooling down, so I might wait for a reply before I add the flour... :P
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Offline CreamPuff63

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Re: Pumpkin Fuit Cake
« Reply #6 on: June 05, 2011, 03:35:31 pm »
nay nay can you please just put an "r" in the Fruit cake, so I can build a bridge and get over it  ;D
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Offline Nay-nay

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Re: Pumpkin Fruit Cake
« Reply #7 on: June 05, 2011, 11:48:00 pm »
Start building that bridge!! I can't believe I didn't even see that!!! :-[
No Eggs - No 'R'!!! Haha - I think I asked my mother-in-law the same question when she gave me the recipe. It works - I promise.  ;) 
« Last Edit: June 05, 2011, 11:51:19 pm by Nay-nay »
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Offline fundj&e

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Re: Pumpkin Fruit Cake
« Reply #8 on: June 05, 2011, 11:53:40 pm »
Nay nay  do you think I could use sweet potato instead of the pumpkin?
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i don't need a recipe i'm italian

Offline Nay-nay

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Re: Pumpkin Fruit Cake
« Reply #9 on: June 06, 2011, 12:38:14 am »
Quote from: fundj on June 05, 2011, 11:53:40 pm
Nay nay  do you think I could use sweet potato instead of the pumpkin?
I guess so.  :) 
Quote from: meganjane on June 05, 2011, 09:20:18 am
I'm making this one right now. I used brown sugar as I don't have rapidura. I also swapped out 150g water for 150g sherry.

Will post when it's done.
Yes the original recipe just called for sugar - the sherry sounds interesting - let us know how it went.  ;)
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Offline fundj&e

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Re: Pumpkin Fruit Cake
« Reply #10 on: June 06, 2011, 03:25:24 am »
Just out of the oven it smells soooooooo good Lucky I am not a fan of fruit cake, will have too wait for DH to give me thumps up or down, I am sure it will be up

I used sweet potatoes and walnuts in mine

Thanks Nay-nay
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i don't need a recipe i'm italian

Offline meganjane

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Re: Pumpkin Fruit Cake
« Reply #11 on: June 06, 2011, 03:31:46 am »
Mmm, walnuts would be a nice addition.

Mine's in the oven now.

Nay, I got the message from you about no eggs, but I did put some in - not because I didn't believe you, I promise!
It's because I left the fruit mixture in the fridge overnight and the fruit had absorbed all the moisture so that when I mixed in the flour it was very, very dry. I added two beaten eggs. Next time, I'll make it as per the recipe.

The mixture tasted divine - sherry really adds flavour.
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Offline fundj&e

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Re: Pumpkin Fruit Cake
« Reply #12 on: June 06, 2011, 03:40:39 am »
my mix was all so very very dry and did not rise at all .
« Last Edit: June 06, 2011, 04:38:10 am by fundj »
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i don't need a recipe i'm italian

Offline meganjane

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Re: Pumpkin Fruit Cake
« Reply #13 on: June 06, 2011, 08:16:13 am »
Maybe the eggs made the difference fundj.
My cake rose really well. I cooked it a little slower (170C FF) and longer 1 hr 10 mins)  and lined my tin with two layers of brown paper, like I always do for fruit cakes.

I haven't cut it yet, but it looks lovely. You can see the EDC Best Coconut Cake on the rack too.

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Offline Nay-nay

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Re: Pumpkin Fruit Cake
« Reply #14 on: June 06, 2011, 11:07:05 am »
Quote from: fundj on June 06, 2011, 03:40:39 am
my mix was all so very very dry and did not rise at all .
Well that must be disappointing. Mine has never been dry and it doesn't really rise that much.
Meganjane that looks lovely. ;)
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