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.
PUMPKIN FRUIT CAKE
Makes: one 21cm (8in) cake Difficulty: Easy
21cm (8in) Cake Tin
115g (4 oz) Unsalted Butter, softened to room temperature
210g (7.4 oz) Brown Sugar
1 teaspoon Vanilla Extract
2 large Eggs, lightly beaten, at room temperature
1 cup (250ml) warm mashed Pumpkin (about half a medium pumpkin)
1 tablespoon dark Rum or Orange Juice
265g (9/3 oz) Self Raising Flour
450g (1 lb) Dried Mixed Fruit (sultanas, raisins, currants, peel)
1 pinch Salt
Remove the pumpkin skins and seeds, chop the flesh into smaller pieces, and bring the pumpkin to a boil. When soft, drain the water and mash the pumpkin. Measure out 1 cup of mashed pumpkin and set it aside to cool slightly.
Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the base of a 21cm cake tin with baking paper and grease the sides with non-stick spray.
Add the softened butter, brown sugar and vanilla to the bowl of an electric mixer. Beat them together on medium speed until pale and fluffy. Slowly beat in the eggs and whisk until well combined and smooth.
Stir in the rum or orange juice, and the mashed warm pumpkin. Gently fold in the flour, mixed fruit, and salt.
Pour the cake batter into the prepared cake tin. Smooth the top. Give the tin a few sharp bangs on the bench to help settle the batter. Check the oven has reached the right temperature then place the cake tin on the middle rack of the oven.
Bake for 90 minutes approximately. The cake is done when the top centre springs back when lightly touched and a skewer inserted into the middle comes out clean.
Remove cake from the oven and let it cool in the tin for 10 minutes, before inverting onto a wire rack.
- Cake keeps in an airtight container at room temperature for 2 days.
Recipe adapted from The Nyamutin Farm Cookbook, attributed to P. Mudd
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