This fruit cake recipe I'm about to share with you is perfect for this time of year; it uses only two eggs (most chooks being off the lay) and pumpkin which is in glut now. For this recipe I choose a QLD blue which is a dryer style pumpkin and the rest of it I will use up roasting.
The pumpkin gives the cake moistness and a lovely golden colour. You only need a cup of mash. Just cook it up and mash it without any butter or anything else.
This cake is cooked for about 1 1/2 hours at 150C so choose a good tin and line with paper. You don't have to be as fastidious as when making traditional fruit cakes. This favourite tin of mine is quite thick and I lightly grease and simply pop an old pound butter paper in the bottom to line.
This is great-grandma Murray's recipe and the only addition I make is grated fresh nutmeg - Mmmm goes so well with pumpkin. I'll write out the recipe below in metric also
Cool in the tin before turning out and store in a cool airtight container for a week. Use your own favourite combo of mixed dried fruit.
I have in mind that I just might try this recipe next time substituting the pumpkin for mashed quince instead....
Pumpkin Fruit Cake
1 cup of mashed pumpkin
250g castor sugar
2 tabs golden syrup
2 cups of Self Raising flour
500g mixed fruit
pinch of freshly ground nutmeg (optional)