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)
2 eggs
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.
Serves 14
Nutrition per serve:
Protein: 3 g
Total fat: 5.5 g
Saturated: 1 g
Carbs: 20 g
Fiber: 2 g
Sodium: 19 mg
Calories: 141
kilojoules: 589
NOTES: FOR GLUTEN FREE / PALEO VERSION OF THIS CAKE USE 2 CUPS (200 G) ALMOND MEAL IN PLACE OF THE SPELT FLOUR. :) X
Contact Teresa Cutter
I’m not usually a fan of traditional fruit cake, this, however, looks divine. Pumpkin is in season at the moment and each week it’s available from my local organic food co-op. When the madness of pre-Christmas is over, I’m going to potter around in my kitchen one day and make this.
Do you know how long it keeps for? I’m assuming it will freeze ok? I’m the only one in my house that will eat it.
I have just tried this…it is in the oven.. I didn’t have spelt flour so used Gluten Free Plain Flour. I only had Olive Oil, so used that instead of mac. oil. Looking forward to tasting it!
could you use yoghurt instead of oil?
Hi YC – how did it go with the wholemeal flour and olive oil?
So yum look forward to making this I have a light luncheon to prepare for next week.
Hi Teresa
Were there meant to be some ‘notes’? You mentioned this next to the Spelt Flour…
This looks excellent – do you think a flax egg or another egg replacer would work? I have an egg intolerance.
I Will make it for sure. I am using a lot the dictionary looking for the words because i speak portuguese but i Love your recepies.
Hi Teresa,
Just made it and cut a sneaky slice of the end to try it…delicious!
Thank you :)
Looks great! Can I substitute coconut flour for the wholemeal spelt flour?
Tarah – not really with the coconut flour – but click onto the gluten free Christmas Cake recipe on my site and you will see 2 amazing versions…1 using my organic pea protein and the other using almond meal. hope this helps Tx
Hi Teresa,
Looks yum! What type of pumpkin did you use? Can I use grapeseed oil to substitute?
Jap pumpkin was used in this recipe. :)
Teresa appreciate your recipes very much, was wondering if it would be possible to have a colour photo of the food in the print page please
Hi T,
Can I use Almond Meal instead of Spelt Flour?
Yes you can Barbs….2 cups instead of the 1… :) x
You say in the recipe 250g or 2 cups, which is correct, 250gs is 1 cup????
Hey there Teresa,can’t wait to try this recipe can u substitute the pumpkin for grated or cooked carrot?
Hi there
How long in advance of eating should this cake be made? Is it one that will get better with time?…
Many thanks,
Becky
Hi Teresa,
Could you use Rapadura sugar in place of the honey? If so, how much would you use? I am definitely going to make your recipe, it looks so good.
I’ve just made it and it’s cooling in the tin. I didn’t have raisins so I used 50/50 fresh dates and sultanas instead. It smells divine and I can’t wait to try it!
Great recipe, really moist, I put chopped pecans on top!
I used coconut flour and it turned out moist and perfect..2 thumbs up!
Lovely idea – what quantities of coconut flour so we can let all our GF friends know. :)
I still used a cup of coconut flour, 3 eggs and one and a half cups pumpkin though :)
Yes ReneeJ would love to know how much coconut flour you used for the recipe too!
Thanks!
great recipe, just made it tonight and was huge hit with the family. everyone was really surprised at how pumpkin could be in a dessert! used coconut oil and almond meal instead of the spelt and macadamia oil, worked well, was nice and moist. thanks teresa :)
Hi Theresa, could you use spelt and almond meal together?
Pumpkin is not in season currently. Can organic canned pumpkin be substituted for raw grated?
Made the almond meal version and used sultanas instead. Yum. Yum. Yum. Enjoyed a slice with a coffee for afternoon tea. Wonderful recipe.
I used sweet potatoe instead of pumpkin and it turned out delicious. Great, versatile recipe.
I ate your Green Minestrone soup all last week, have Spicy Tomato & Lentil in the fridge, Vegetable Hot Pot on the stove and now this Pumpkin Cake in the oven! I just realised I had your Granola for breakfast too. Thanks for keeping me and my man happy and healthy Teresa!
This pumpkin fruit cake is delicious,moist & so easy to eat.
Im loving this website,thanks again Theresa.
I’m ordering your protein powder too as I’m a breastfeeding mum & i have read that I can use this to assist in my workouts & incorporate in alot of your recipes too.
Organic superfood is what im ordering for health & nutrition benefits & is breastfeeding friendly.
Great recipe, I made this when some friends were coming over and we were all very impressed. Yum!!