Name: Pumpkin fruit cake
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 12
Ingredients: 250 gram butter, at room temperature; 1 cup caster sugar; 2 eggs, at room temperature; 1 teaspoon vanilla essence; 1 cup mashed pumpkin; 2 cup self-raising flour; 1 kilogram packet mixed dried fruit

Pumpkin fruit cake

Serves 12

Makes 1 Item

Prep

30M

Cook

Total

2H 30M

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Ingredients

250 gram butter, at room temperature

1 cup caster sugar

2 eggs, at room temperature

1 teaspoon vanilla essence

1 cup mashed pumpkin

2 cup self-raising flour

1 kilogram packet mixed dried fruit

Method

1.Preheat oven to 160°C/140°C fan-forced. Grease and line base and side of a deep, 22cm (base diameter) round cake pan with baking paper.

2.Using an electric mixer, beat butter and sugar in a bowl until light and creamy. Add eggs and essence; beat until combined. Fold in pumpkin, then sifted flour and fruit. Spread mixture in prepared pan.

3.Bake for 2 hours or until a skewer inserted at centre comes out clean. If over browning during cooking, cover with foil. Remove from oven. Cover with foil; cool in pan.

You’ll need to steam or microwave about 300g peeled pumpkin for this recipe. You can also make this in a 19cm (base measurement) square pan.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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