{"id":1574,"date":"2020-09-16T02:38:17","date_gmt":"2020-09-16T02:38:17","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1574"},"modified":"2026-05-05T13:04:52","modified_gmt":"2026-05-05T05:04:52","slug":"light-pumpkin-fruit-cake","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2020\/09\/16\/light-pumpkin-fruit-cake\/","title":{"rendered":"Light Pumpkin Fruit Cake"},"content":{"rendered":"

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I love light fruit cakes – delicious soft cake surrounded by juicy pump fruit. This one is a ripper. So easy to make, it’s just the cooling down that takes the time.
I only use 60g sugar as the dried fruits add sweetness. Add more if you like sweet cakes. I serve this sliced with butter.
Use leftover mashed pumpkin or follow the directions in Step 1.<\/p>\n

Recipe updated 6th June, 2024. Changes – just wording and formatting.<\/strong><\/p>\n

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Scroll down for video.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Light Pumpkin Fruit Cake<\/h2>\n
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Delicious, light and easy to make in the Thermomix.<\/div>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Cake<\/span><\/div><\/div>
Cuisine: <\/span>Australian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><\/div>\n
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Ingredients
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Step 1<\/strong><\/div>
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  • 250<\/span> g<\/span> cubed pumpkin<\/span> can use up to 300g, depending on wetness of pumpkin<\/span><\/li>
  • 500<\/span> g<\/span> water<\/span><\/li><\/ul><\/div>
    Step 2<\/strong><\/div>
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    • 225<\/span> g<\/span> mixed fruit<\/span><\/li>
    • 125<\/span> butter<\/span> cubed<\/span><\/li>
    • 60<\/span> g<\/span> raw sugar<\/span><\/li>
    • 45<\/span> g<\/span> sherry<\/span> or use fruit juice<\/span><\/li>
    • 40<\/span> g<\/span> water<\/span><\/li>
    • 1<\/span> tsp<\/span> bi-carb soda<\/span> added after heating<\/span><\/li><\/ul><\/div>
      Step 3<\/strong><\/div>
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      • 250<\/span> g<\/span> SR flour<\/span><\/li>
      • 1 1\/2<\/span> tsp<\/span> mixed spice<\/span><\/li>
      • 1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>
      • 1\/4<\/span> tsp<\/span> nutmeg<\/span><\/li>
      • 2<\/span> lightly beaten eggs<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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        Method
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        Step 1<\/div>
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        1. Place pumpkin into steaming basket and place into Thermomix bowl.<\/div><\/li>
        2. Weigh in the water and steam 10 min\/100\/sp 2\/MC on<\/strong>.<\/div><\/li>
        3. Tip into a large bowl and mash.<\/div><\/li><\/ol><\/div>
          Step 2<\/div>
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          1. Place all ingredients in Step 2, except bi-carb soda<\/em><\/strong> into Thermomix bowl and boil 10 minutes\/Reverse\/100\/sp soft\/MC on<\/strong>.<\/div><\/li>
          2. Stir in bi-carb soda and tip out into bowl with pumpkin.<\/div><\/li>
          3. Stir and leave to cool to room temperature.<\/div><\/li><\/ol><\/div>
            Step 3<\/div>
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            1. Preheat oven to 150C FF.<\/div><\/li>
            2. Line a deep 20cm square cake tin with 2 to 3 layers of brown paper (I use lunch bags).<\/div><\/li>
            3. Add flour, spices and eggs to cooled pumpkin fruit mixture and stir well to combine.<\/div><\/li>
            4. Pour batter into tin, smooth the top with spatula.<\/div><\/li>
            5. Bake for 35 to 40 minutes or until golden and top springs back when lightly touched.<\/div><\/li>
            6. Cool in the tin for 20 minutes.<\/div><\/li>
            7. Turn out on to a wire rack and allow to cool completely.<\/div><\/li>
            8. Serve sliced with lashings of butter.<\/div><\/li><\/ol><\/div><\/div>\n \n
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              Watch how it’s made:<\/p>\n