Ma’s famous Pumpkin Fruit Cake. Any funeral, birthday or special occasion would see this cake made. If it was for Christmas, the plonk would be added along with some glace fruit… anything to tizzy it up. Always yum and always very popular.
Now Ma, being Ma never was one for exact measurements… so here is how I make it nowadays.
1 cup sugar
1 pkt mixed fruit (approx 375g)1 cup mashed pumpkin (cold)
2 tbl golden syrup (generous)
2 cups SR Flour
1tsp vanilla essence
Cream butter and sugar till light and fluffy, add vanilla, syrup, pumpkin and eggs stirring well after each addition. Add flour and fruit and stir until well combined.
Place in square fruit cake tin lined with foil (21cm approx) and bake in moderate oven for about 45 minutes. If the top starts to brown too much cover with a piece of foil.
Ma says: “It’s a very adaptable cake. Add more or less fruit or different types of fruit. It doesn’t seem to alter the success of the cake. I often use just a mix of what I have on hand. I also add 2tbl of rum, brandy or sherry if I want it to keep longer or to make a richer cake.”
When I make it, I like to add almonds and some ginger and figs.