Zutaten für Pumpkin Fruitcake
- 1 cup (2 sticks) unsalted butter
- 1 cup golden syrup
- 1 cup packed light brown sugar
- 2 cups mixed candied fruit (such as cherries, raisins, and cranberries)
- 4 large eggs
- Pumpkin
- Self Raising Flour
- Plain Flour
- Cinnamon
- Nutmeg
- 1/2 teaspoon salt
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Zubereitung von Pumpkin Fruitcake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
- In a large saucepan, melt 1 cup (2 sticks) unsalted butter over medium heat. Stir in 1 cup golden syrup and 1 cup packed light brown sugar.
- Continue stirring until the sugar is completely dissolved and the mixture is smooth.
- Remove from heat and let cool slightly. Whisk in 4 large eggs one at a time, then stir in 1 (15 ounce) can pumpkin puree.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups mixed candied fruit (such as cherries, raisins, and cranberries).
- Pour batter into the prepared pan and bake for 90-100 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
121 g
Sugar
861g
Fat
458g
Carbs
184g
