This fruity, lightly spiced cake is enhanced in flavour and texture with the addition of pumpkin. Traditional Chinese Medicine values pumpkin for supporting the digestive system.
Ingredients:
- ¾ cup (210g) butter or dairy free alternative
- 1 cup sugar
- 1 cup cold cooked pumpkin
- 450g mixed fruit
- 2 cups gluten free self raising flour
- ½ teaspoon mixed spice
- 2 eggs
- 2-3 Tablespoons milk (cow, soy, almond or rice)
- Optional: 2 tablespoons crushed nuts
Method:
- Preheat oven to 180C. Grease and line a medium sized cake tin.
- In a mixer, cream the butter and sugar together.
- Add the eggs and cooked pumpkin and blend again.
- Mix in the fruit and spice then sifted flour. Add milk as required to give a smooth consistency.
- Bake for 1 hour or until golden and cooked through.
More Information
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