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!
Author: The Links Site
Recipe type: Brunch, Snack
Cuisine: Cake, Fruit
Serves: 24
Ingredients
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
Instructions
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.
Once boiling, reduce the heat and allow the mixture to simmer gently for 10 minutes as you continue stirring.
After 10 minutes remove from heat and add the baking soda. Stir the mixture thoroughly and allow it to cool.
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.
Once cooled (saucepan is just warm to the touch) add eggs and pumpkin and beat with wooden spoon until smooth.
Add flours and mix well to combine.
Place mixture into the prepared tin and bake for 40 minutes or until a cake tester comes out clean.
Allow to cool completely in tin before slicing and serving.
Notes
* 300g of raw, peeled pumpkin was enough to give me one cup of cooked mashed pumpkin