Saturday, November 04, 2006

Pumpkin Fruit Cake.

If you haven’t given yourself a chance to win “A Good Plain Cook: an edible history of Queensland” yet – you have a little more time. It has been brought to my attention that “the end of the weekend” in sunny Queensland is only “half way through the weekend” in other parts of the world, so the deadline for entering the quiz has been extended to Monday 5th November, 5pm Brisbane time (which, to give you an idea - is 2 am in New York and 7 am in London)

The quiz is HERE.

To whet your appetite, here is a recipe for Pumpkin Fruit Cake from “A Good Plain Cook”, chosen because “Queensland Blue” pumpkins are the best eating pumpkins in the world (we eat them here, rather than use them for Halloween decorations!), and because those of you in America might have need of pumpkin recipes at this time of the year.

Pumpkin Fruit Cake.

Cream 4 oz. (125 g) butter with 1 cup brown sugar. Beat 2 eggs and add to creamed mixture. Add 1 cup warm mashed pumpkin, 2 tabs Golden Syrup, 1 tab rum, 1 tsp vanilla. Stir in 1 ½ cups dried mixed fruit. Lastly fold in 2 cups S.R.flour. Bake in a moderate oven in a deep 8 inch (20 cm) tin for 1 ½ hours.

7 comments:

Barbara said...

Here's my pumkin cake recipe. Very similar.
http://winosandfoodies.typepad.com/my_weblog/2005/10/pumpkin_fruit_c.html#

The Old Foodie said...

Hi Barbara - I like the idea of the orange rind in your recipe. I thought I might try it with dried cranberries - they are my new "raisins".

Sally said...

Well, it sounds good; just a couple of questions: what is "golden syrup", "S.R. flour", and what the heck are "tabs"??? LOL

The Old Foodie said...

Hi Sally - funny, isn't it, our two countries have the same common language ...

"Golden Syrup" is a by-product of cane sugar production, like molasses in texture but a very pale gold colour and mild caramel flavour. You could use corn syrup but you wouldn't get the flavour. Or honey would work (but the flavour would be different). Golden syrup is very common here (and in England) in baking.
"S.R Flour" is "self rising flour", in other words equivalent to all-purpose cake flour with the baking powder added.
"tabs" are tablespoonfuls.
Now go an make it, girl!
Janet

Sally said...

Thanks Janet! *grins*

Sarah said...

I love this recipe. I use it all the time and get rave reviews. Thank you so much! Sarah

Anonymous said...

Making this cake right now, if the mixture is any indication how its going to taste - I know I'm on to a winner. Yummy,
Thank you

Cate