This recipe is wonderful, a family favourite of generations. It’s great for morning or afternoon teas, and a delicious addition to a lunch box.

Pumpkin Fruit Cake

250g butter

1 cup sugar

2 eggs

1 teaspoon natural lemon essence

1 cup mashed pumpkin

1 cup plain flour

1 cup self raising flour

375 to 500g mixed dried fruit

Method

Turn oven to 150°C.

Grease a 23cm (9 inch) deep-sided round tin and line base with baking paper.

Cream the butter and sugar with the lemon essence, then add the eggs and beat well.

Fold in the pumpkin and flours, together with the dried fruit.

Spoon into the prepared cake tin and level the top of the mixture.

Bake for 1 to 1½ hours or until a metal skewer when inserted into the middle of the cake comes out clean.

Cool in tin, then wrap in foil.  This cake is best left for 3 days before eating.