Pumpkin Fruit Cake

From my grandmothers handwritten recipe box collecion. Original recipe is by a Mrs Dot Felstead, no date given. My grandmother was an avid baker, she loved anything with fruit in it - fruit cakes in particular as she made wedding cakes right up until the age of 76.

• Ready In: 2 hrs 20 mins
• Serves: 15-20

Ingredients

• 4  ounces butter
• 1  cup brown sugar, not packed
• 1  cup  mashed pumpkin, fresh not canned
• 2  cups self raising flour
• 1  lb  dried mixed fruit (your choice)
• 2  tablespoons plum jam or 2  tablespoons marmalade
• 2  tablespoons  orange juice, fresh
• 1  tablespoon golden syrup (honey if you are in the States)
• 1  tablespoon  desiccated coconut
• 2  large eggs

Directions

1. Cream the butter and sugar.
2. Add all the other ingredients and mix with a wooden spoon.
3. Pour mixture into a greased and lined 8 inch square tin (needs to be deep).
4. Bake at 170oC for 1 1/2 - 2 hours, or until when cooked when tested.
5. Note - Blached almonds can be added to the top of this cake prior to baking to make it look pretty.