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!
Pumpkin Fruitcake

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

EQUIPMENT:

21cm (8in) Cake Tin

INGREDIENTS:

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

METHOD:

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.

BAKING TIPS:

  • Cake keeps in an airtight container at room temperature for 2 days.

Recipe adapted from The Nyamutin Farm Cookbook, attributed to P. Mudd

Pumpkin Fruit Cake

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A moist and flavoursome fruitcake made with real pumpkin puree.
Pumpkin Fruit Cake
Course Cake
Cuisine Baking
Servings 8 people, at least
Prep Time 40 minutes
Cook Time 90 minutes
Passive Time 20 minutes

Ingredients

people, at least
  • 115 g Unsalted Butter softened to room temperature
  • 210 g Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Eggs lightly beaten
  • 1/2 medium Pumpkin
  • 1 tablespoon dark Rum or orange juice
  • 260 g Self Raising Flour
  • 450 g Dried Mixed Fruit
  • 1 pinch Salt

Instructions

  1. Remove the pumpkin skin 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.
  2. 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.
  3. 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.
  4. Stir in the rum or orange juice, and the mashed warm pumpkin. Gently fold in the flour, mixed fruit, and salt.
  5. 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.
  6. 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.
  7. Remove cake from the oven and let it cool in the tin for 10 minutes, before inverting onto a wire rack.

Recipe Notes

  • Cake keeps in an airtight container at room temperature for 2 days.
  • Dried Mixed Fruit is usually sold in a box at the supermarket. If your country doesn't have it, it's just a mix of sultanas, currants, raisins, glace cherries and peel.

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Retro recipe for a Pumpkin Fruit Cake. Perfect for Autumnal afternoon teas as the weather cools.