This is a lovely light fruit cake that can be whipped up in seconds, literally! The mashed pumpkin adds colour and moistness to the fruit cake. I often make my own dried fruit mix because I don’t like the fruit peels because they are often too chunky for my taste. To make your own dried fruit mix, buy a packet each of raisins, sultanas, and currents, and 1 to 2 packets of glace cherries and mix it all up in a large container. If I do want to use fruit peels, I finely chopped them.
1 packet (375g) pastry mix
1 cup cooked mashed pumpkin, cooled (this equates to about 300g uncooked pumpkin)
2 eggs, lightly beaten
3/4 cup caster sugar
375g mixed dried fruit
100g glace cherries, cut into halves
Preheat the oven to 160ºC. Line a 23cm square cake tin with baking paper.
In a mixing bowl, empty the contents of the pastry mix into the bowl, add mashed pumpkin, eggs, sugar and dried fruit. Mix well.
Spoon the cake mixture into the prepared cake tin and bake for about 35 to 40 minutes, or until a fine skewer inserted in the middle comes out clean.
Allow the cake to cool slightly in the tin for about 10 minutes before removing it to cool completely on a cooling rack.