Pumpkin Fruitcake version 1
From aussie_meat_pie 15 years ago
- 100 minutes to make
- Serves 4
A nice tea cake
Ingredients
- 4 oz (125 gm) butter shopping list
- 3/4 cup sugar shopping list
- 2 generous desert spoons golden syrup shopping list
- 1 cup mashed cooked pumpkin (not hot) shopping list
- 2 cups self raising flour shopping list
- 1 lb (450 gm) mixed fruit shopping list
- 2 eggs shopping list
- 2 tablespoons brandy shopping list
How to make it
- Sprinkle mixed fruit with brandy and leave stand in sealed container overnight.
- Butter and flour 9 inch (23 cm) cake tin.
- Set oven to moderate (175 deg C).
- Cream the butter and sugar, add the well beaten eggs.
- Add Golden Syrup and pumpkin. Mix well.
- Add fruit and sifted flour alternately, mixing well between each addition.
- Bake in moderate oven (175 deg C) for about 1 hour and 40 minutes. Cake should be golden on top and showing some cracks in the surface when fully cooked.
- Remove from oven. Turn out onto cooling rack, quickly and carefully invert to top side up on another cooling rack. Seal in an air proof container for up to 1 week before eating.
People Who Like This Dish 4
- karlyn255 Ypsilanti, MI
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- peetabear Mid-hudson Valley, NY
- midgelet Whereabouts, Unknown
- aussie_meat_pie My Kitchen, AU
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Love it!
midgelet
in Whereabouts loved it
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quick simple tasty great fruitckae wonderful post high5
momo_55grandma
in Mountianview loved it
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aussie Golden syrup is close to our corn syrup... I just had to look that up for another member that didn't have corn syrup in her country...
great recipe ^5
peetabear
in mid-hudson valley loved it
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