by Linda Sang

Ingredients:

125g butter

1 cup brown sugar, lightly packed

Zest of a small lemon

2 eggs

2 cups self-raising flour

1 cup of cooked, mashed pumpkin (use a dry pumpkin, not Kent), cook 350g to get 1 cup

1 tsp mixed spice, a pinch of salt

375g packet of mixed dried fruit

Method:

Cream butter, sugar and zest. Add eggs one at a time, beating after each addition. Add flour, pumpkin, spices, salt, mix until combined. Lastly fold in the mixed fruit. Cook in a prepared 20 cm cake tin (greased, paper-lined) in a preheated 170º C oven for 1 hour or until cooked when tested with a skewer. Serve plain, or you could drizzle a lemon glaze over the cake when cooled. Just whisk 100g icing sugar with 1½ tbsp lemon juice till smooth.