Many would wonder how pumpkin could be incorporated in a fruit cake. I think it is very easy – simply steam or bake the pumpkin, mash it and add to the cake batter. The pumpkin would add a unique flavour apart from our usual fruit cakes. The fruit cake will have a nice, golden colour and would be very light and moist. It also keeps well! Serve the cake iced, or as it is.
Preparation time: 20 mins
Baking time: 40 mins
250 g cake flour, sifted
1 teaspoon baking powder
100 g Q.B.B. Pure Ghee
30 g butter
100 g caster sugar
2 large eggs, well beaten
200 g baked and warm mashed pumpkin
30 g golden syrup or treacle
500 g mixed dried fruits
2 tablespoons brandy or rum (optional)
- Preheat oven to 160°C.
- Butter and flour several small cake tins
- Sift the cake flour and baking powder together.
- Cream Q.B.B. Pure Ghee, butter and sugar together, in a separate bowl, until light. Add in the well beaten eggs.
- Add in the pumpkin and golden syrup and combine well.
- Add fruits and sifted flour alternately, mixing well between each addition.
- Pour batter into cake tins and bake in oven for about 35 minutes or until a skewer comes out clean when inserted into the cake.
- Cake should be golden on top and showing some cracks in the surface when fully cooked.
- Remove from oven. Turn out onto cooling rack and let it cool completely if you want to refrigerate it.
NOTE: If using liquor, sprinkle mixed fruits with brandy or rum and leave to stand in sealed container overnight.
TO MAKE WHITE FROSTING
230 g unsalted butter, softened to room temperature
500 g – 600 g icing sugar, sifted
60 ml thickened cream
2 teaspoons vanilla extract
Pinch of salt
- Beat the butter on medium speed until creamy – about 2 minutes and then add rest of ingredients and beat till you get a thick frosting.
- Keep refrigerated if not using immediately.
- Coat frosting liberally on the top, and around the iced cake.