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Mini Pumpkin Fruit Cakes

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         

Serves:                       8

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)


  1. Preheat oven to 160°C.
  2. Butter and flour several small cake tins
  3. Sift the cake flour and baking powder together.
  4. Cream Q.B.B. Pure Ghee, butter and sugar together, in a separate bowl, until light. Add in the well beaten eggs.
  5. Add in the pumpkin and golden syrup and combine well.
  6. Add fruits and sifted flour alternately, mixing well between each addition.
  7. 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.
  8. Cake should be golden on top and showing some cracks in the surface when fully cooked.
  9. Remove from oven. Turn out onto cooling rack and let it cool completely if you want to refrigerate it.
  10. Serve.

NOTE: If using liquor, sprinkle mixed fruits with brandy or rum and leave to stand in sealed container overnight.


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


  1. 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.
  2. Keep refrigerated if not using immediately.
  3. Coat frosting liberally on the top, and around the iced cake.

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