Pumpkin Fruit Cake
A deliciously moist fruit cake with added pumpkin which is quick and easy to make.
Servings 16 - 20
- 200 g Unsalted butter softened
- 200 g Dark brown muscovado sugar
- 200 g Light brown self raising flour I used Marriages Organic
- 1 tbsp Black treacle
- 3 Eggs
- 2 tsp Mixed spice
- 1 tsp Baking powder
- 150 g Pumpkin grated
- 300 g Currants
Pre-heat the oven to 180°C.
Grease and line a 20cm round baking tin with baking paper.
Mix the first 8 ingredients together in a food mixer until well combined.
Fold in the currants.
Bake for 50 mins – 1 hour until a skewer comes out clean and firm to touch.
Decorate if required.