125gsalted dairy or vegan butter softened, room temperature
220glight brown sugar or dark brown sugar for a darker fruit cake
1tsp vanilla bean paste
2eggs free range & organic (or use vegan egg replacer of your choice)
200g pumpkin, cooked and mashed – HOT
1tbspor 25g golden syrup or mollasses for a darker fruit cake
2tspor 10g apple cider vinegar
250gGluten Free Bread Mix
2tspor 10g -baking powder (gluten and aluminium free
1tbsp mixed spice of your choice (optional)
200gmixed dried fruit of your choice
For vegan version: use vegan butter and replace eggs with vegan egg replacer Make ahead: Cake can made ahead, tightly wrapped in 3 layers baking paper and aluminium foil, and leave at cool room temperature for a month or longer for the boozy version.
Beat the butter, sugars, and vanilla with an electric mixer or whisk by hand until pale in colour, scraping the side of bowl frequently
Add eggs one by one and mix until well combined
Add HOT mashed pumpkin, and the rest of the liquid ingredients, mix well. Cake mixture will become liquid at this stage, do not panic!
Add flour, baking powder and mixed spice if using, mix thoroughly
Fold dried fruit gently and mix well to distribute the dry fruit
Pre-heat your oven to 160-165C fan forced.
Line one 18-20cm round or square with non- stick baking paper.
Bake for 1-1hr 15mins or a little longer until an inserted skewer comes out clean
Transfer cake onto wire racks to cool completely, OR
If you like a boozy Christmas cake, leave the cake in the tin, and prick the surface of your cake with a skewer, and proceed to spoon your favourite alcohol (1-2tbs) and repeat this process every week for 4 weeks. Wrapping the cake with a couple of layers of baking paper. Enjoy