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ThermoGourmand

Light Pumpkin Fruit Cake

Delicious, light and easy to make in the Thermomix.
Print Recipe
Course: Cake
Cuisine: Australian
Ingredients Method

Ingredients
  

Step 1
  • 250 g cubed pumpkin can use up to 300g, depending on wetness of pumpkin
  • 500 g water
Step 2
  • 225 g mixed fruit
  • 125 butter cubed
  • 60 g raw sugar
  • 45 g sherry or use fruit juice
  • 40 g water
  • 1 tsp bi-carb soda added after heating
Step 3
  • 250 g SR flour
  • 1 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 lightly beaten eggs

Method
 

Step 1
  1. Place pumpkin into steaming basket and place into Thermomix bowl.
  2. Weigh in the water and steam 10 min/100/sp 2/MC on.
  3. Tip into a large bowl and mash.
Step 2
  1. Place all ingredients in Step 2, except bi-carb soda into Thermomix bowl and boil 10 minutes/Reverse/100/sp soft/MC on.
  2. Stir in bi-carb soda and tip out into bowl with pumpkin.
  3. Stir and leave to cool to room temperature.
Step 3
  1. Preheat oven to 150C FF.
  2. Line a deep 20cm square cake tin with 2 to 3 layers of brown paper (I use lunch bags).
  3. Add flour, spices and eggs to cooled pumpkin fruit mixture and stir well to combine.
  4. Pour batter into tin, smooth the top with spatula.
  5. Bake for 35 to 40 minutes or until golden and top springs back when lightly touched.
  6. Cool in the tin for 20 minutes.
  7. Turn out on to a wire rack and allow to cool completely.
  8. Serve sliced with lashings of butter.