Pumpkin Fruit Cake is so deliciously moist and fruity, the perfect way to use up your pumpkin carvings! Makes a great base for a celebration or last minute Christmas cake.
Ingredients
- 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
Instructions
- 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.
