Pumpkin Fruitcake Version 1 |
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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 4 |
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A nice tea cake Ingredients:
4 oz (125 gm) butter |
3/4 cup sugar |
2 generous desert spoons golden syrup |
1 cup mashed cooked pumpkin (not hot) |
2 cups self raising flour |
1 lb (450 gm) mixed fruit |
2 eggs |
2 tablespoons brandy |
Directions:
1. Sprinkle mixed fruit with brandy and leave stand in sealed container overnight.
2. Butter and flour 9 inch (23 cm) cake tin.
3. Set oven to moderate (175 deg C).
4. Cream the butter and sugar, add the well beaten eggs.
5. Add Golden Syrup and pumpkin. Mix well.
6. Add fruit and sifted flour alternately, mixing well between each addition.
7. 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.
8. 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.
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