Wholemeal pumpkin cake
6
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 16 • Difficulty: Easy
This pumpkin cake is sweetened with sweet dried fruit making it rich, moist, and textured.
Ingredients
Reduced fat oil spread
125 g, (Weight Watchers)
Brown sugar
½ cup(s), (110g)
Egg(s)
2 medium
Pumpkin
250 g, mashed
Mixed dried fruit
1½ cup(s), (240g)
Plain wholemeal flour
1 cup(s), (160g)
White self-raising flour
¾ cup(s), (105g)
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Lightly spray a 10cm x 21cm (base measurement) loaf tin with oil. Line base and 2 long sides with 1 sheet of baking paper, allowing paper to hang over edges of the tin.
2
Using electric beaters, beat spread and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in pumpkin, dried fruit and plain and self-raising flours until combined.
3
Spread mixture into prepared tin. Bake for 1 hour 15 minutes or until cooked when tested with a skewer. Set aside cake in tin for 10 minutes before turning out onto a wire rack to cool. Serve.
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