Pumpkin Fruit Cake Recipe
Prep time
Cook time
Total time
Packed with plump, juicy fruit and sweetened with pumpkin and apricot nectar this Pumpkin Fruit Cake is a luscious snack cake that is almost irresistible!
Recipe type: Brunch, Snack
Cuisine: Cake, Fruit
Serves: 24
  • 500g of mixed dried fruit
  • 1½ cups of lightly packed brown sugar
  • 1 tablespoon of golden syrup
  • 125g of butter
  • 1 cup of apricot nectar
  • 1 teaspoon of baking soda
  • 2 eggs, lightly beaten
  • 1 cup of cold pumpkin, cooked and mashed*
  • 1 cup of sifted plain flour
  • 1 cup of sifted self raising flour
  1. Place mixed fruit, brown sugar, golden syrup, butter, and apricot nectar into a large saucepan and stir it continuously over a medium heat until the mixture comes to the boil.
  2. Once boiling, reduce the heat and allow the mixture to simmer gently for 10 minutes as you continue stirring.
  3. After 10 minutes remove from heat and add the baking soda. Stir the mixture thoroughly and allow it to cool.
  4. While mixture is cooling preheat oven to 160 °C (320 °F) and grease and line a 20cm x 30cm (8 x 12 inch) rectangular slice tin.
  5. Once cooled (saucepan is just warm to the touch) add eggs and pumpkin and beat with wooden spoon until smooth.
  6. Add flours and mix well to combine.
  7. Place mixture into the prepared tin and bake for 40 minutes or until a cake tester comes out clean.
  8. Allow to cool completely in tin before slicing and serving.
* 300g of raw, peeled pumpkin was enough to give me one cup of cooked mashed pumpkin
Nutrition Information
Serving size: 75g Calories: 202 Fat: 4.4g Saturated fat: 2.7g Trans fat: 0.2g Carbohydrates: 41g Sugar: 28g Sodium: 156mg Fiber: 1g Protein: 2g Cholesterol: 11mg
Recipe by The Links Site at https://thelinkssite.com/2014/11/02/pumpkin-fruit-cake-recipe/