Description
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!
Ingredients
- 500g of mixed dried fruit
- 1 1/2 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
Nutrition
- Serving Size: 75g
- Calories: 202
- Sugar: 28g
- Sodium: 156mg
- Fat: 4.4g
- Saturated Fat: 2.7g
- Trans Fat: 0.2g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 11mg
