PUMPKIN FRUIT CAKE
From my grandmothers handwritten recipe box collecion. Original recipe is by a Mrs Dot Felstead, no date given. My grandmother was an avid baker, she loved anything with fruit in it - fruit cakes in particular as she made wedding cakes right up until the age of 76.
Provided by cookingpompom
Categories Dessert
Time 2h20m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Cream the butter and sugar.
- Add all the other ingredients and mix with a wooden spoon.
- Pour mixture into a greased and lined 8 inch square tin (needs to be deep).
- Bake at 170oC for 1 1/2 - 2 hours, or until when cooked when tested.
- Note - Blached almonds can be added to the top of this cake prior to baking to make it look pretty.
Nutrition Facts : Calories 269.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 41.1, Sodium 76.2, Carbohydrate 50.4, Fiber 2.9, Sugar 16.4, Protein 3.5
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