IN THE POT | PUMPKIN (FRUIT) CAKE RECIPE

Pumpkin fruit cake - baked and cooling

…baked to perfection…

I am a massive fan of Sally Wise. Huge! I have both of her Slow Cooker recipe books and use them religiously. I have her A Year in a Bottle recipe book on my wishlist and last year I purchased her book Sweet.  (I was actually put on to the books by Bron (of Krafty Kuka); another reason why I love her!)

It’s a recipe book chock full of wonderful sweet delights. (Cue the Home Simpson like drool here…) However, the recipe book has been neglected because I purchased it just before we sold our house and moved. Now that we’re “settled” in our new house I decided to get it off the shelf and start working my way through it.

Last week I made the Chocolate Beetroot Cake which was awesome. (Read that awesome in a high pitched sing songy voice!) I would never in a million years even remotely considered a world where beetroot went into a cake; but it works damn it!  It works gooooood.

With the chocolate cake success under my belt I decided to do something I wouldn’t normally do; a fruit cake. You see my heart belongs to the Lions Christmas Cake.  (To the point where each year I buy 4 of them and stash them in the linen cupboard so we can have Lions Christmas Cake all year round. Don’t judge me, I have a condition!)

But I figured this being my year of living bravely I would stretch myself and try something new, something bold, something pumpkin…

Boiled Pumpkin

…the smell of boiled pumpkin is really yummy…

I’m not a massive fan of pumpkin, but it’s growing on me. I’ve made a pumpkin, orange and poppy seed cake before and it was amazing, so I kind of figured I like my pumpkin like I like my potato; as a cake.

This cake is divine. It is awesome (again imagine this said in a high pitched sing song voice)! We waited the stated 2 days before cutting into it and it was so moist and melt in your mouth it was worth the 2 days of drooling. (Although I’m sure it would have been just as great straight out of the over – the smell of it straight out of the oven certainly doesn’t help your resolve when it comes to not cutting in to it!)

Pumpkin cake batter

Here’s the recipe…

Pumpkin Cake

250g butter, softened

1 cup sugar

grated zest of 1 small lemon

2 eggs

1 cup cooled mashed pumpkin

1 cup plain flour

1 cup self-raising flour

a few drops of lemon essence

500g mixed dried fruit

1. Heat the oven to 150ºC. Grease a deep 23cm round cake tin and line the base with baking paper, grease again.

2. Cream the butter, sugar and lemon zest, then whisk in the eggs. Using a metal spoon, mix in the pumpkin, then the combined flours, stirring until smooth. Fold in the dried fruit and lemon essence.

3. Spoon the batter into the prepared tin. Tap the tin on the bench to make sure there are no air pockets. Bake for 1-1½ hours, or until a skewer inserted in the center of the cake comes out clean. Allow to cool in the tin.

4. Cut into slices to serve. It is best left for 2 days before cutting, but this is not absolutely necessary.

Serves: 8 – 10

Source: Sally Wise, Sweet.

pumpkin cake cut and ready

I boiled up a kilogram of pumpkin and then put it through the food processor until it was nearly liquid.  A kilogram was way more than needed but I froze the remainder to use again in another baking adventure.

I also made my own mixed dried fruit concoction. I had left overs from my Steamed Christmas Pudding adventure and so I just made up a random mixture of pitted dates, raisins, sultanas, candied fruit, dried cranberries and slivered almonds (totaling 500g in weight) and put this into the mix.

I also just used the juice of the lemon that I zested instead of lemon essence. Not sure if this makes a huge difference but the cake tastes alright so I figure it’s all good.

I wrapped it in 2 layers of aluminum foil and let it stand in a cupboard for 2 days before cutting into it (a feat of strength if ever there was one!) and it didn’t seem to suffer any for not being in an air tight container. Once I cut it however, I re-wrapped it in the same aluminum foil I’d originally used and then popped it in an air tight container.

I’m totally making this cake again… I’m also considering doing a year with Sally ala Julie and Julia. Seriously, the woman is a cooking legend.

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7 Comments

  1. Pingback: It’s the end of November as we know it…

  2. Krista - Poppyprint December 6, 2013 at 8:46 am

    Ok, I finally made it here to check out this recipe. Looks awesome!! I LOVE all things pumpkin and I also love fruitcake (sadly, I’m the only one in my family who does). Oh well, I’ll just have to suffer through this experiment by myself. I am going to attempt it with a gluten free all purpose flour blend. I will report back and let you know how it goes.

    1. gnomeangel December 10, 2013 at 9:32 am

      I love this cake – it’s so moist and just light and goes so nicely with a cool drink in the afternoon when you can 5 minutes alone to yourself.

      Let me know how it goes with the gluten free flour. I know a lot of people go gluten free these days so it would be good to update the recipe with a gluten free possibility.

      🙂

  3. michelle February 12, 2013 at 4:43 pm

    The left over pumpkin could be Sam’s dinner!

    1. gnomeangel February 15, 2013 at 10:52 pm

      And it was! Great minds!

  4. Leonie Goodwin February 11, 2013 at 9:20 pm

    I can remember the time I didn’t like Pumpkin Pie, but now I love it. At the time, and before I tried it, I hated it. How can you hate something you haven’t tried. Now of course I love it …. so this cake totally appeals to me and looks like I’ll have to try it. Thanks for sharing this recipe.

    1. gnomeangel February 12, 2013 at 11:56 am

      It’s funny you should say that because I’m the same with foods. Things I’ve never tried I dismiss because I think I won’t like them. It’s crazy. I’m slowly trying to change my attitude towards food… it’s slow going.

      Do you make your own pumpkin pie? It’s a recipe I’d like to try.