Wholemeal pumpkin cake
1 hr 30 min
1 hr 15 min
This pumpkin cake is sweetened with sweet dried fruit making it rich, moist and textured.
Low Fat Spread
Light Brown Sugar
Egg, whole, raw
2 medium, raw
400 g, peeled and chopped
Mixed Dried Fruit
White Self Raising Flour
- 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.
- 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.
- 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.
You will need about 400g pumpkin to get 250g when cooked and mashed. Store in an airtight container for up to 5 days or freeze for up to 1 month.