Pumpkin Fruit Cake

December 23, 2018 Kelly Hamill

Pumpkin Fruit Cake

Pumpkin Fruit Cake


500g diced, mixed dried fruit (dried apple, dried apricots, dried blueberries, dried cranberris, sultanas, prunes, dried pineapple, glace cherries) ~3.5g protein

250ml apricot nectar or freshly squeezed orange juice

125g butter

¾ cup brown sugar

1 teaspoon vanilla

1 teaspoon bicarb soda

1 teaspoon cinnamon

1 teaspoon nutmeg

260g cooked, mashed pumpkin

2 teaspoons egg replacer

50g mixed egg  (6.5g protein) (or leave out and add 50g more apricot juice or water for a lower protein version)

260g 1% Platypus Baking mix* (2.6g protein)



1.Preheat oven to 160 degrees Celsius

2.Line a square cake tin with baking paper, grease and set aside

3.Mix dried fruit, juice, sugar, butter, vanilla and spices in a saucepan over high heat until mixture starts to boil. Reduce heat and simmer for 10 minutes.

4.Remove from heat and add bicarb soda and mix well. Set aside until cool.

5.Add pumpkin, spices, egg replacer and egg and mix well

6.Add Baking mix and mix well.

7.Poor into cake tin, smooth the top and place in the oven

8.Bake for around 50 minutes, covering the top of the cake with aluminium foil after around 30 minutes, or if it starts to overcook.

9.Leave in pan for 10 minutes before turning onto wire rack to cool

*Platypus Baking mix combined with plain flour at ratio 10g plain flour to 90g Platypus mix to make a mix 1g protein/100g, or 134g Platypus Baking mix and 26g plain flour

Makes around 1.43kg cake, 12.5g protein total, 0.9g/100g. 


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