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.
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