Pumpkin Fruit Cake

Name: Pumpkin Fruit Cake
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 15-20 serving(s)
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

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Recipe by cookingpompom

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.

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READY IN: 2hrs 20mins

SERVES: 15-20

UNITS: US

INGREDIENTS

Nutrition

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

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

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