Pumpkin Fruit Cake
Ingredients:
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon Anchor Vanilla Essence
- 2 cups Lighthouse Self Raising flour, sifted
- 1 cup Japanese pumpkin, cooked and pureed
- 1 cup sultanas (you can use any combination of dried fruit you like)
- 1 cup raisins
- Pinch salt
Method:
- Beat butter and sugar until light in colour and well aerated.
- Slowly add eggs in several lots and beat until smooth with each addition.
- Carefull fold in flour and salt, and then fold in fruit and pumpkin puree.
- Turn into a lined large cake tin and bake in a preheated at 170c or 150c fan forced for 75-90 minutes or until an inserted skewer comes out clean.
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