PUMPKIN FRUIT­CAKE

Country Style - - RECIPE -

Serves 10–12

250g but­ter, soft­ened 1 cup caster sugar 2 eggs 1 cup cooled mashed pumpkin 500g packet dried mixed fruit 2 cups self-rais­ing flour, sifted ¼ cup milk

Pre­heat oven to 160°C. Grease a 20cm round cake pan and line with bak­ing pa­per. Us­ing an elec­tric mixer, beat but­ter and sugar un­til pale and creamy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion un­til well com­bined. Add mashed pumpkin and mixed fruit and stir un­til com­bined. Al­ter­nately fold in flour and milk un­til com­bined. Pour into pre­pared pan and smooth sur­face. Bake for 1½ hours or un­til a skewer in­serted into centre comes out clean. Cool in pan for 10 min­utes, then turn onto a wire rack to cool com­pletely. NOTE Chris­tine rec­om­mends us­ing a drier pumpkin va­ri­ety, such as but­ter­nut, Queens­land blue or Jar­rah­dale, for this recipe. The cake will keep in an air­tight con­tainer for up to 1 week.

SHARE YOUR FAM­ILY FAVOURITES

Do you have a recipe that has been passed down through gen­er­a­tions? Send us your recipe, the story be­hind it and, if pos­si­ble, a pho­to­graph (prefer­ably a copy or scan) of the rel­a­tive who passed it on. Re­mem­ber to in­clude a day­time tele­phone num­ber. Email Sarah Neil at sarah.neil@news.com.au or send a let­ter to Heir­loom Recipe, Coun­try Style, Locked Bag 5030,Alexan­dria, NSW 2015. Note: recipes may also be pub­lished on­line at home­life.com.au

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.