Ingredients
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1 1/2 cups sultanas
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1/2 cup raisins
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2 tablespoons brandy
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1 tablespoon water
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1 cup sieved pumpkin puree (no lumps)
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2 eggs, beaten
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1/2 cup apple juice concentrate
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1/2 cup skim milk or 1/2 cup low-fat milk
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1/2 cup chopped pecans
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1 teaspoon ground cinnamon
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1 teaspoon mixed spice
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1 cup self-rising flour
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1 cup wholemeal self-rising flour
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1/2 teaspoon bicarbonate of soda
Instructions
- Mix the sultanas, raisins, brandy and water, and then soak overnight.
- Mix seived pumpkin, eggs, apple concentrate and milk.
- Add the soaked fruit, nuts and spices, then sifted flour and bicarbonate of soda. Return bran left in sieve to flour mixture. Mix well with wooden spoon.
- Spoon into a lightly greased 20cm cake tin.
- Bake for 10 minutes at 200C, then turn down the heat and bake at 180C until cooked through and browned. (approx. 1-1/4 hours).
- Using the apple concentrate gives the sweetness to this cake.