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Photo of Wholemeal pumpkin cake by WW

Wholemeal pumpkin cake

6
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
16
Difficulty
Moderate
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.

Notes

TIP: You will need about 400g pumpkin to get 1 cup (250g) when cooked and mashed.Store in an airtight container for up to 5 days or freeze for up to 1 month.

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