Pumpkin Fruit Cake

Big Sister Blogs - Maria Parenti

I’m not a fruit cake lover, bP1090759ut Mum’s Pumpkin Fruit Cake is an exception. It’s a light cake, easy on the palate and one that I go back for seconds and thirds. Also, I’m not a fan of sultanas by themselves, but in this cake it adds a light sweetness which adds to the cake’s moistness. Mum uses homegrown organic pumpkins and eggs which adds to the rich yellowness.

It’s easy to slice and just as delicious when pulled out of the freezer and defrosted overnight. It is a great emergency cake in the freezer for morning teas, school lunch boxes etc.,



  • 1 cup raw sugar (or castor sugar)
  • 250g butter
  • 2 eggs
  • 1 cup cold cooked, mashed pumpkin
  • 375g sultana (or mixed fruit)
  • 2 cups SR flour
  • ½ teaspoon vanilla essence


  1. Beat sugar and butter, until creamy
  2. Add eggs and mix
  3. Add pumpkin and mix
  4. Add…

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