|Pumpkin Fruit Cake||The mix of fuits can be changed if desired. Chopped dried apricots, ginger or figs may replace some of the dried fruit to change the flavour.|
1 cup mashed pumpkin
Heat oven to 165°C (325°F).
1. Place fruit, orange juice and honey in saucepan and bring to boil. Remove from heat and add the bicarb soda.
2. Cool. Sift flour and spice together. Add flour and pumpkin to fruit and mix thoroughly. Fold in the beaten eggs.
3. Place mixture in a lined 20cm round cake tin. Bake cake for 1½ hours or until cooked as desired.
The mixture can also be made into muffins that will require a shorter cooking time.
Nutrition comments: This is a good source of carbohydrates and is very low fat. An excellent post training snack, a sweet treat for those watching their weight or concerned about keeping their cholesterol low. It can also be a lunch box treat for children, although they would probably prefer it made into muffins.