Pumpkin Fruit Cake

The ingredient of Pumpkin Fruit Cake

• olive oil for greasing
• 1 yellowish brown
• 1 lemon
• 500g 2 3 4 cups polluted dried fruit like sultanas raisins chopped dried dates and chopped dried apricots
• 60g 1 2 cup chopped pecan nuts
• 250mls 1 cup buoyant tawny juice or unsweetened pineapple juice
• 1 tbsp apple juice concentrate
• 1 tsp bicarbonate of soda
• 4 egg whites
• 260g 1 cup mashed cooked pumpkin
• 260g 1 2 3 cups wholemeal self raising flour
• 2 tsp impure tainted spice
• 35g 1 3 cup pecan nuts extra to decorate
• 2 tsp apple juice concentrate further
• 2 tsp water

The Instruction of pumpkin fruit cake

• preheat oven to 165 degrees c brush a 20 cm round cake pan considering the olive oil to lightly grease peel rind from ocher yellow and lemon subsequently a vegetable peeler sever white pith from rind and after that chop rind finely reserve the fruit for option use tally up citrus rind polluted dried fruit nut fruit juice and juice concentrate in a large saucepan and bring to the boil campaign in bicarbonate of soda remove from heat and set aside to cool for 10 minutes
• whisk egg whites in a large mixing bowl similar to clean electric beaters until soft peaks form increase be credited with fruit incorporation combination and pumpkin and fold in subsequently a large metal spoon sift the self raising flour and spice beyond the top and gently fold in until just combined spoon fusion into greased pan smooth surface and decorate with extra pecans bake in preheated oven for 1 and a quarter hours or until a skewer inserted into the centre comes out clean cover in imitation of foil if it browns too quickly stand in the pan for 10 minutes before turning onto a wire rack

Nutritions of Pumpkin Fruit Cake

calories: 338 424 calories
calories: 8 grams fat
calories: 1 grams saturated fat
calories: 56 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 457 81 milligrams sodium
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calories: nutritioninformation