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.
Recipe updated 6th June, 2024. Changes – just wording and formatting.
Scroll down for video.
Light Pumpkin Fruit Cake
Author: ThermoGourmand
Recipe type: Cake
: Australian
Delicious, light and easy to make in the Thermomix.
Ingredients
Step 1
- 250g cubed pumpkin (can use up to 300g, depending on wetness of pumpkin)
- 500g water
Step 2
- 225g mixed fruit
- 125 butter, cubed
- 60g raw sugar
- 45g sherry (or use fruit juice)
- 40g water
- 1 tsp bi-carb soda (added after heating)
Step 3
- 250g SR flour
- 1½ tsp mixed spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 lightly beaten eggs
Method
Step 1
- Place pumpkin into steaming basket and place into Thermomix bowl.
- Weigh in the water and steam 10 min/100/sp 2/MC on.
- Tip into a large bowl and mash.
Step 2
- Place all ingredients in Step 2, except bi-carb soda into Thermomix bowl and boil 10 minutes/Reverse/100/sp soft/MC on.
- Stir in bi-carb soda and tip out into bowl with pumpkin.
- Stir and leave to cool to room temperature.
Step 3
- Preheat oven to 150C FF.
- Line a deep 20cm square cake tin with 2 to 3 layers of brown paper (I use lunch bags).
- Add flour, spices and eggs to cooled pumpkin fruit mixture and stir well to combine.
- Pour batter into tin, smooth the top with spatula.
- Bake for 35 to 40 minutes or until golden and top springs back when lightly touched.
- Cool in the tin for 20 minutes.
- Turn out on to a wire rack and allow to cool completely.
- Serve sliced with lashings of butter.
Watch how it’s made:
Enjoy!
