Thursday, January 23, 2014

Fruity Pumpkin or Gramma Cake

This is a cake for using up mashed pumpkin, but my mother used to make it with gramma pumpkin, which I have not seen around much.


The recipie uses orange or apple juice - or brandy for special occasions!  I will leave that up to you.  Also, the recipie gives instructions for preparing the cake tin, but I think a more modern method will suffice.  It also gives advice for a "very moist cake" soak the fruit in brandy or juice overnight.  It is an unusual recipie as it only uses egg whites, and not the yolk.

It has been typed using carbon paper, and I have one of the carbon copies.  I suspect mum may have been one of many to have this recipie, but don't know who it came from originally.  It must be from after 1968 as it quotes grams not ounces.  I do remember it tasting wonderful.


Fruity Pumpkin Cake

Rating : Moderate


 1 cup mashed cold pumpkin (or gramma)
125 g sultanas
125g raisins
125g mixed peel
125 g chopped dried apricots
1 tbls honey
1 cup orange or apple juice or brandy for special occasions.
1 teaspoon bicarbonate soda
4 egg whites
250g wholemeal self raising flour
1 tsp mixed spice


Combine fruit with juice and honey and bring to the boil.  Remove from heat and add bicarb soda.
Leave to cool
Grease a 20cm round tin lightly, or line with foil - note: Simply grease and line with baking paper.
Beat egg whites lightly, add cold fruit mixture and fold in flour.  Beat until smooth.
Place in 20cm tin and bake at 165C for 1-1/2 hours.


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