This isn’t your typical fruitcake, but the pumpkin gives it a golden colour that’s nice and festive. It’s easier to make than traditional fruitcake, too. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
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Place the dried fruit in a medium bowl. Add the brandy, sherry or amaretto and stir to combine. Cover and set aside overnight to soak.
Place the pumpkin in a steamer basket over a saucepan of simmering water. Cook for 15 mins or until tender. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool.
Preheat oven to 180°C. Grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until well combined. Add the golden syrup and beat to combine.
Add the flour, pumpkin and fruit mixture to the butter mixture and stir to combine. Spoon mixture into the prepared pan and smooth the surface. Tap gently on the bench to settle the mixture.
Bake for 1 hour 20 mins or until a skewer inserted into the centre comes out clean. Brush with extra brandy, sherry or amaretto. Set aside in the pan to cool completely.
Swap me: To make this fruitcake without alcohol, use orange juice instead of the brandy, sherry or amaretto in the cake mixture, then brush with apricot jam.