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Recipe
Pumpkin Fruit Cake

Pumpkin Fruit Cake This is a really quick and easy fruit cake - no tedious weighing-out of various dried fruits, just dump a packet of mixed fruit in the cake mix. The pumpkin adds a lovely golden colour and makes for a moist texture. I use butternut squash when pumpkin is unavailable, cook it the day before so it is at room temperature before use and freeze any extra by the cupful for later use. No alcohol in this recipe either so can be served to Muslim or Hindu friends.
  Preparation Time
30 minutes		 Cooking Time
1 hour 30 minutes		 Jenny Kruss
Ingredients
 
180g caster sugar 125g self raising flour
180g butter 500g mixed dried fruit
2 eggs 1 cup cooked mashed pumpkin (cold)
125g plain flour  
 
Method
 
Preheat oven to 170C/325F/gas mark 4.
Grease and line a 20cm cake tin.
Cream the butter and sugar, beat in the eggs and add all other ingredients in the order listed.
Turn the mixture into the tin.
Bake for 1 hour 30 minutes or a little longer, until a skewer inserted in the middle comes out clean.
If the top is starting to brown too much, cover it with foil halfway through the cooking time.
Transfer the tin to a wire rack and leave the cake to cool in the tin.
 
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