An easy, moist, fruitcake that is full of flavor.
- 3 cups sultanas
- 2 cups dried dates (not chopped)
- 125 g butter
- 1 tbsp golden syrup
- 1 1/2 cups brown sugar
- 1 1/2 tbsp marmalade (I used my orange and ginger relish, link below)
- 1 cup apricot nectar
- 1/3 cup rum (any works fine, I used Bundy because it's what I had on hand but a spiced rum would be beautiful!)
- 1 tsp bicarb soda
- 1 cup mashed pumpkin
- 2 eggs
- 2 cups plain flour
- 2 tsp baking powder
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Over a very low heat combine fruits, butter, syrup, sugar, marmalade, nectar and rum. Stir as needed for 15 minutes until butter is melted and dates have softened. Don't boil or simmer as you don't want to be evaporating moisture as much as encouraging the fruit to suck it up. Remove from heat and stir through bicarb. Set aside and let cool. Whisk through the eggs and pumpkin, then flour and powder. Pour into a tin and bake at 160 deg cel until a skewer comes out clean. Be aware of not over cooking it as that will dry it out. It will take quite a while, I set a timer to check it after an hour and a half and sometimes it still needs more.
The Ramblings:
Yesterday Matt came home with another little lamb! He looked a bit wonky but happily survived his first night and is drinking like a champion. My original lamb, Bill, has happily adopted his new little friend, Barry, but Miss Mags has some learning to do around the concept of ‘being gentle’…..