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Slow Cooker Boiled Pumpkin Fruit Cake
Ingredients:
1 tablespoon Golden Syrup
1 & 1/2 cups brown sugar
500 gram Mixed Fruit
1 cup Plain flour, sifted
1 cup Apricot Nectar
125 gram butter
1 cup Self Raising flour, sifted
1 cup cold mashed pumpkin
2 eggs, lightly beaten
1 teaspoon bicarb soda
Directions:
Place mixed fruit, bicarb sugar, syrup, butter & apricot nectar into a large saucepan & stir over a medium heat continuously until it comes to the boil.
Once boiling, lower heat & simmer gently for 10 mins and stir. After 10 mins, remove from heat & stir in the bicarb soda thoroughly. Allow to cool.
Once cooled, stir in mashed pumpkin & eggs & mix well with a wooden spoon.
Add flours and mix well.
I placed the mixture in the prepared pictured slow cooker & cooked on low for three hours with the tea towel under the lid. I allowed it to cool in the slow cooker overnight as this antique does have a low heat.
Boiled Pumpkin Fruit Cake Recipe Answers and Questions:
Question: What is apricot nectar please ?
Answer: Australia, we buy it in a tin or carton. It is like juice but has a thicker texture.
Question: Could you leave the bi carb out or substitute it? I hate bi carb and can pick it up in anything it’s cooked in. It just looks and sounds so delicious, I’d love to try it.
Answer: I think so. Mum always said bicarb made a darker fruitcake.
Question: Did you put the ingredients straight into the SC or put it in a cake tin and then put that in the slow cooker.
Answer: Lined the slow cooker with baking paper and poured into the slow cooker.
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