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
Low Fat Spread
125 g
Light Brown Sugar
110 g
Egg, whole, raw
2 medium, raw
Pumpkin
400 g, peeled and chopped
Mixed Dried Fruit
240 g
Wholemeal Flour
160 g
White Self Raising Flour
105 g
Instructions
1
Preheat oven to 160°C or 140°C fan. Lightly spray a 10cm x 21cm (base measurement) loaf tin with cooking spray. Line the base and 2 long sides with 1 sheet of baking paper, allowing paper to hang over edges of the tin. Boil or steam the chopped and peeled pumpkin for 10 minutes until tender. Then mash and set aside.
2
Using electric beaters beat spread and sugar in small bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in the cooked and mashed pumpkin, dried fruit and the 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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