I made it both ways and found both delicious, so I decided to give you the option to make it how you might remember it.
The original recipe suggested using a 20cm round tin but I wanted to be able to cut it up into small slices so I chose the rectangular slice tin instead. A few other recipes called for more lemon juice sometimes as much as 6 tablespoons to 1 cup of powdered sugar, which made a much more thin, translucent glaze that coated the outside of the cake. The only modification that I made to the recipe was to change the shape of the baking tin. We still have one of our butternut pumpkins from our autumn harvest so I thought this would be great opportunity to try using it in a sweet pumpkin recipe. I came across this recipe on a packet of Sunbeam mixed fruit that I had in the pantry and decided to give it a try (see the original recipe here). If however you don’t want to wait a few weeks to get a moist and tasty fruit cake then you need to try this pumpkin fruit cake. I usually make this Christmas cake a few weeks before Christmas so that it is really rich and moist by Christmas day!
Speaking of Christmas cakes, if you want a great Christmas cake recipe check out this Easy Mix Christmas Cake recipe that I shared a couple of years ago. I myself am very much a fruit cake lover! I grew up eating fruit cake as a regular afterschool snack and in my family Christmas just would not be Christmas without a traditional Christmas fruit cake!
These days most people can be placed into one of two categories fruit cake lovers or fruit cake haters. Packed with plump, juicy fruit and sweetened with pumpkin and apricot nectar this Pumpkin Fruit Cake is a luscious snack cake that is almost irresistible!
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