This is the cake that got me to break my “no fruitcake” rule on the blog. Previously, I turned my nose up at every offer of fruitcake. Then, my Mum baked this Pumpkin Fruitcake using homegrown pumpkin. And boy did my opinion change. For once, I tasted a fruitcake that was actually moist and flavoursome. And look how naturally golden it is! All I had remembered from the past were those horrible dry bricks of cake that I vowed never to eat again. But here we are, with the first fruitcake to grace this blog in seven years. It smells amazing as it bakes and tastes wonderful.
This traditional Pumpkin Fruitcake recipe comes from the vintage Nyamutin Farm Cookbook.
Recipe adapted from The Nyamutin Farm Cookbook, attributed to P. Mudd
You will need: 21cm round cake tin