Brunch - Cwa pumpkin fruit cake recipe

Author: Vanessa Rufus  

Packed with plump, juicy fruit and sweetened with pumpkin and apricot nectar this Pumpkin Fruit Cake is a luscious snack cake that is almost irresistible! An easy to make fruit cake recipe featuring pumpkin to make it even tastier.

Pumpkin Fruit Cake

Pumpkin Fruit Cake
An easy to make fruit cake recipe featuring pumpkin to make it even tastier.
Provided by: Jo @ Country Life Experiment
Yields: 0 servings
Number of ingredients: 6
Ingredients:
  • 1c warm mashed pumpkin
  • 1c sugar
  • 125g butter (softened) - it will melt into the warm pumpkin
  • 2 eggs
  • 340g mixed dried fruit (we used sultanas, dates, cranberries, dried apple, dried apricots - but you can use whatever you like)
  • 2c SR flour
How to cook:
  1. In a bowl, mix the mashed pumpkin, sugar and butter.
  2. Stir in the mixed dried fruit, and eggs.
  3. Stir through the SR flour.
  4. Grease and line a 22cm round cake tin.
  5. Pour the mixture into the tin.
  6. Bake at 180*c for 1 hour, or until cooked through.
Notes: Spiced Pumpkin Fruit Cake, Preheat the oven to 180º C F. Grease and line a deep, round or square baking pan with baking paper, cutting the sides a little longer than the …

Pumpkin Fruit Cake Recipe

Pumpkin Fruit Cake Recipe
Packed with plump, juicy fruit and sweetened with pumpkin and apricot nectar this Pumpkin Fruit Cake is a luscious snack cake that is almost irresistible!
Provided by: The Links Site
Total time: 80 minutes
Cook time: 40 minutes
Prep time: 40 minutes
Yields: 24 servings
Cuisine: Cake, Fruit
Number of ingredients: 10
Ingredients:
  • 500g of mixed dried fruit
  • 1½ cups of lightly packed brown sugar
  • 1 tablespoon of golden syrup
  • 125g of butter
  • 1 cup of apricot nectar
  • 1 teaspoon of baking soda
  • 2 eggs, lightly beaten
  • 1 cup of cold pumpkin, cooked and mashed*
  • 1 cup of sifted plain flour
  • 1 cup of sifted self raising flour
Nutrition:
  • Serving Size: 75g
  • Calories: 202 calories
  • Fat: 4.4g
  • Saturated Fat: 2.7g
  • Trans Fat: 0.2g
  • Carbohydrate: 41g
  • Sugar: 28g
  • Sodium: 156mg
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 11mg
How to cook:
  1. Place mixed fruit, brown sugar, golden syrup, butter, and apricot nectar into a large saucepan and stir it continuously over a medium heat until the mixture comes to the boil.
  2. Once boiling, reduce the heat and allow the mixture to simmer gently for 10 minutes as you continue stirring.
  3. After 10 minutes remove from heat and add the baking soda. Stir the mixture thoroughly and allow it to cool.
  4. While mixture is cooling preheat oven to 160 °C (320 °F) and grease and line a 20cm x 30cm (8 x 12 inch) rectangular slice tin.
  5. Once cooled (saucepan is just warm to the touch) add eggs and pumpkin and beat with wooden spoon until smooth.
  6. Add flours and mix well to combine.
  7. Place mixture into the prepared tin and bake for 40 minutes or until a cake tester comes out clean.
  8. Allow to cool completely in tin before slicing and serving.
Notes: Pumpkin Fruit Cake - so moist & delicious!, Instructions. Pre-heat the oven to 180°C. Grease and line a 20cm round baking tin with baking paper. Mix the first 8 ingredients together in a food …

Pumpkin Fruit Cake

Pumpkin Fruit Cake
A deliciously moist fruit cake with added pumpkin which is quick and easy to make.
Provided by: Camilla Hawkins
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: British
Number of ingredients: 9
Ingredients:
  • 200 g Unsalted butter (softened)
  • 200 g Dark brown muscovado sugar
  • 200 g Light brown self raising flour (I used Marriages Organic)
  • 1 tbsp Black treacle
  • 3 Eggs
  • 2 tsp Mixed spice
  • 1 tsp Baking powder
  • 150 g Pumpkin (grated)
  • 300 g Currants
How to cook:
  1. Pre-heat the oven to 180°C.
  2. Grease and line a 20cm round baking tin with baking paper.
  3. Mix the first 8 ingredients together in a food mixer until well combined.
  4. Fold in the currants.
  5. Bake for 50 mins – 1 hour until a skewer comes out clean and firm to touch.
  6. Decorate if required.
Notes: Pumpkin Fruitcake Recipe: How to Make It, Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool …

CWA Banana Nut Cake

CWA Banana Nut Cake
Provided by: Dennis the Caravan Cook
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 8
Ingredients:
  • 60 g Butter (softened)
  • 1.5 cups Caster Sugar
  • 2 Eggs
  • 1 cup mashed Banana (equiv to 3 medium bananas)
  • 1 tsp Bicarb of Soda
  • 1/3 cup Buttermilk (use the leftover buttermilk to make pancakes)
  • 1.75 cups Plain Flour
  • 1/2 cup Chopped Walnuts
How to cook:
  1. Preheat your oven to 180 deg C. Lightly grease and flour a 20cm cake tin.
  2. Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs one at a time, beating well between each.
  3. Stir in the banana, bicarb, buttermilk, flour and walnuts, mixing well. Spoon the batter into the cake tin, smoothing the top evenly.
  4. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Let the cake cool in the tin for 10 minutes then turn onto a wire rack to cool completely.
Notes: Boiled Fruit Cake, Place in a 20cm round or square cake tin. Decorate with almonds. Bake at 160°C for 75 to 90 minutes. Cool in tin. Soak fruit overnight in sherry or brandy. Place …
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