Pumpkin Apricot Fruit Cake
Preparation time is 45minutes
Cook time is 1hours 30minutes
Total time is 2hours 15minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 500grams mixed fruit (sultanas, dates, dried apricots, raisins)
- 1 cup brown sugar
- 1tablespoons golden syrup
- 125grams butter
- 1 cup apricot nectar
- 2 large eggs, slightly beaten
- 1teaspoons bi carb soda
- 1 cup plain flour, sifted
- 1 cup SR flour sifted
- 1 cup pumpkin, mashed well drain and cold
Nutrition per serving
1160kJ / 277Cal
1160 Kilojoules or 277 Calories
13% of daily energy intake*
Protein
4.2grams
Fat
10.1grams
Carbs
41.7grams
Sugars
23.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A change from a heavy fruit cake, very yummy.
Instruction tip
Use any fruit you fancy it, keeps well. I cook pumpkin the day before then it is nice and cold.
Method
Step 1 of 3
When mixture is cold add eggs , flours and pumpkin mix well put into tin If you wish you could decorate with almonds before putting in oven.
Bake 90 mins at 160°C. Allow to cool before cutting
Step 2 of 3
In a large saucepan add fruit, butter, sugar, golden syrup, and apricot nectar bring to boil and simmer about 10 mins fruit will plump up. Remove from stove add bi carb stir until it no longer froths allow to cool.
Step 3 of 3
Line a 20cm cake tin, line sides as well helps cake to keep shape allow sides to be about 2-3 cm over top of tin.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.