Pumpkin Fruit Cake
500g mixed fruit
1 ½ cups brown sugar
1 tbs golden syrup
1 cup apricot nectar
1 teasp bicarb soda
2 eggs, lightly beaten
1 cup cooked pumpkin, cold, mashed
1 cup plain flour, sifted
1 cup self raising flour, sifted.
Preheat oven to 160 degrees C. Grease and line a 20cm cake tin.
- Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time, and simmer gently for about 10 minutes. Remove from heat and add bicarb soda. Allow mixture to cool.
- Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
- Place in tin and bake for 90 minutes, or until a skewer inserted into the mixture comes out clean.