115grams4 ounces Pumpkin Purée (Sweet Potato can also be substituted)
375gramsDried Mixed Fruit
2/3CupAlmond MealSeed Meals can be substituted
In a medium sized saucepan place the pineapple, pumpkin and mixed fruit. Bring to the boil over medium heat and then reduce heat and simmer for 10 minutes, stirring often to prevent the mixture sticking to the bottom of the saucepan.
After 10 minutes remove the saucepan from the heat and immediately add the bicarb. Allow to cool completely (I placed mine in the fridge).
Preheat the oven to150C/350F. Line and grease a 20 cm square cake tin. (line the edges of the tin as well)
Using a kitchen stand mixer, beat the eggs for 5 minutes or until pale and fluffy (this could also be done by hand if you have large muscles).
Stir the cooled, boiled fruit mixture into the eggs.
Sift the dry ingredients together then fold into the wet mixture.
Pour the fruit cake mixture into the prepared cake tin and bake for 1 hour and 45 minutes, or until cooked through.
Leave the cake in the tin to cool completely before removing.
This Boiled Fruit Cake is quite moist and needs to be kept in the fridge.