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New Zealand pumpkin & fruit cake


  • Heat oven to 170°C.
  • Cream the sugar and butter until pale in a large bowl, using a hand blender. Mix in the eggs, one at a time. Then add both flours, one at a time, mixing after each addition. Add dried fruit and mix using a wooden spoon. Then mix in the pumpkin until well combined.
  • Lightly oil a springform cake tin and line the base with baking paper. Then spoon in the cake mixture, evenly spread out with a spatula and cook in the oven for 1½ hours until a skewer comes out clean. (If browning too much after 45 mins cover with kitchen foil.) Allow the cake to cool in the tin on a rack, before serving with a little icing sugar sprinkled on top.
  • from Jill Norman in "New Penguin Cookery Book"


  • 180 gm caster sugar
  • 180 gm unsalted butter, softened
  • 2 eggs
  • 125 gm plain flour
  • 125 gm self-raising flour
  • 500 gm mixed dried fruit
  • 200 gm diced, cooked pumpkin, drained well
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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