Last updated on: By KayleneFiled Under: , Recipes10 Comments
Packed with plump, juicy fruit and sweetened with pumpkin and apricot nectar this Pumpkin Fruit Cake is a luscious snack cake that is almost irresistible!
These days most people can be placed into one of two categories; fruit cake lovers or fruit cake haters. I myself am very much a fruit cake lover! I grew up eating fruit cake as a regular afterschool snack and in my family Christmas just would not be Christmas without a traditional Christmas fruit cake!
Speaking of Christmas cakes, if you want a great Christmas cake recipe check out this Easy Mix Christmas Cake recipe that I shared a couple of years ago. I usually make this Christmas cake a few weeks before Christmas so that it is really rich and moist by Christmas day!
If however you don’t want to wait a few weeks to get a moist and tasty fruit cake then you need to try this pumpkin fruit cake. I came across this recipe on a packet of Sunbeam mixed fruit that I had in the pantry and decided to give it a try (see the original recipe here).
We still have one of our butternut pumpkins from our autumn harvest so I thought this would be great opportunity to try using it in a sweet pumpkin recipe. The only modification that I made to the recipe was to change the shape of the baking tin. The original recipe suggested using a 20cm round tin but I wanted to be able to cut it up into small slices so I chose the rectangular slice tin instead.As a result the fruit cake is not quite as high but it does cook quicker!
So if you can’t wait till Christmas to have a delicious slice of moist fruit cake then I can highly recommend you make this Pumpkin Fruit Cake!
Packed with plump, juicy fruit and sweetened with pumpkin and apricot nectar this Pumpkin Fruit Cake is a luscious snack cake that is almost irresistible!
Place mixed fruit, brown sugar, golden syrup, butter, and apricot nectar into a large saucepan and stir it continuously over a medium heat until the mixture comes to the boil.
Once boiling, reduce the heat and allow the mixture to simmer gently for 10 minutes as you continue stirring.
After 10 minutes remove from heat and add the baking soda. Stir the mixture thoroughly and allow it to cool.
While mixture is cooling preheat oven to 160 °C (320 °F) and grease and line a 20cm x 30cm (8 x 12 inch) rectangular slice tin.
Once cooled (saucepan is just warm to the touch) add eggs and pumpkin and beat with wooden spoon until smooth.
Add flours and mix well to combine.
Place mixture into the prepared tin and bake for 40 minutes or until a cake tester comes out clean.
Allow to cool completely in tin before slicing and serving.
Notes
* 300g of raw, peeled pumpkin was enough to give me one cup of cooked mashed pumpkin
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If you find that your pumpkin cake is too moist, isn't holding it's shape and is gummy in certain areas, it's usually caused by too much liquid in your recipe.
For a swift and sultry maturation, consider a steamy affair with your fruitcake. Place the cake in a covered container and steam it for a short duration. The steam helps open the cake's pores, allowing it to absorb flavors rapidly. This method is perfect for those who crave a moist and mature fruitcake in record time.
Everyone's oven is different and you'll get to know the quirks of your own as you use it to bake more and more. If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer.
Have you ever had fresh or dried fruit sink to the bottom of a cake or loaf? Don't worry, it's a common problem and generally happens when the cake batter isn't heavy or thick enough to hold the weight of the fruit as it bakes.
A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.
Everyone knows the traditional method of testing a cake for doneness: Simply insert a knife, wooden skewer, or toothpick into the cake, and if it comes out clean, the cake is ready. Same goes for testing a pumpkin pie for doneness.
Fruitcake lasts longer than most other cakes because it is filled with nuts and candied fruit. It will last even longer if you sprinkle it with a spirit like brandy.
A cake can crumble for a variety of reasons: overmixed batter, too much flour, not enough sugar or not enough shortening. When you bake your cake, make sure you use the flour your recipes calls for, preheat your oven and bake the cake at the correct temperature.
Wrap it in several layers of cheesecloth and saturate the cheesecloth with rum or brandy. Place in a sealed container or zip bag. If the cloth starts to dry out, add more booze. Your fruitcake should be ready to eat in 7–10 days but it will keep for many weeks when properly aged in alcohol.
If you add too much air to the batter, it will rise nice and tall in the pan, then deflate—and crack—as it cools. Beat the batter on medium speed just until it is smooth and all the ingredients are incorporated. Make sure all of your ingredients are at room temperature, which will help them combine better.
This may have happened because the oven temperature was too high or the cake was left in the oven for too long. To prevent this from happening in the future, make sure to check the cake often while it is baking and adjust the temperature and/or baking time as needed.
Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to 'stick' to the cake mixture better, stopping them from sinking.
For the most part, the air bubbles created by creaming and expanded by leavening are all you need. If you beat in more air when you add eggs and dry ingredients, you can create large bubbles that weaken the cake's structure and cause it to collapse.
A cake that's wet in the middle, in most cases, has not baked long enough. Put it back in the oven for 10 to 15 minutes. Be sure to check every 5 minutes with the toothpick test for any changes. If sliced, cover with aluminum foil to prevent the top from browning even more.
The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.
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