Pumpkin Fruit Cake
I love to Bake ! It’s my passion and I’ve been mixing and whisking purely delicious cakes most of my life. This time of year I’m always in my kitchen playing with ingredients and different combinations that I can combine to produce simple and delicious baked goodies. What I love about this fruit loaf is that it’s so easy to make and the use of grated raw pumpkin makes this cake extremely moist and delicious. For those who prefer a gluten free option CLICK HERE. – for my gluten free Christmas cake, otherwise keep reading and enjoy.
What it’s good for:
Pumpkin is a great source of carotenoid antioxidants and it’s also rich in omega 3 which makes it a perfect anti-inflammatory food. A number of age-related diseases have been linked to inflammation, including obesity, cancer, type 2 diabetes,atherosclerosis, arthritis, osteoporosis, depression and dementia. Eggs contain protein that can help repair and nourish your body + immune system. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system with people with gastrointestinal issues and sensitivities to wheat. It’s a good source of protein and has around 20 % more protein + up to 65 % more amino acids than traditional wheat flours. It’s also a good source of fibre, so it can help keep you regular. I’ve used macadamia nut oil in my recipe that gives it a purely delicious flavour as well as being rich in heart healthy anti-inflammatory fats.
250 g grated raw pumpkin (2 cups)
1 teaspoon vanilla extract or paste
¼ cup macadamia nut oil or light flavored olive oil
¼ cup honey or organic maple syrup
¾ teaspoon bicarb soda (baking soda)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup ( 160 g) raisins
1 cup (150 g )wholemeal spelt flour (see notes for gluten free / paleo )
Garnish optional (walnuts, pecan, hazelnut )
Preheat your oven to 150 C fan forced or 170 C no fan.
Combine the raw pumpkin, eggs, vanilla, oil, honey, bicarb, cinnamon, nutmeg, ginger and raisins.
Add the spelt flour and mix through.
Spoon into a prepared baking tin lined with baking paper. The size tin I used was 10 1/2 cm wide and 26 cm long.
Garnish the top if you like then pop into the oven.
Bake for 1 hour - 1 1/4 hour or until cooked through. You may need to cover the top with a little foil if necessary.
The top of your cake should spring back when touched.
Remove from the oven and allow to cool for 30 minutes before removing from the tin.
Enjoy at room temperature alone or topped with ricotta + honey.
Nutrition per serve:
Protein: 3 g
Total fat: 5.5 g
Saturated: 1 g
Carbs: 20 g
Fiber: 2 g
Sodium: 19 mg
NOTES: FOR GLUTEN FREE / PALEO VERSION OF THIS CAKE USE 2 CUPS (200 G) ALMOND MEAL IN PLACE OF THE SPELT FLOUR. :) X