Anyone got a recipe for pumkin fruit cake?

i had a light fruit cake with pumkin in it. it was moist and yummy and just wondering if anyone out there has got a recipe, TIA

Maybe this made as a cake ---

Pam's Pumpkin Loaves (makes two)
Ingredients:
3 cups of castor sugar
1 cup salad/sunflower oil
4 eggs, lightly beaten
3 & 1/2 cups plain flour
2 tsp baking soda
1 tsp salt
1 tsp baking powder
2/3 cup water
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 tsp ground cloves
(tsp of spices do not need to be level - up to you, but I like spicy.)
500g pumpkin,cooked and mashed
(cut pumpkin into big chunks-leave the skin on and put into a microwave proof dish with a little water and cover with gladwrap-leave a loose corner for steam to escape. Cook for 8-9 minutes-just be careful removing the wrap-its hot! When it is cool enough to handle, slice the skin off with a sharp paring knife).
Method:
Cream sugar and oil with electric mixer in LARGE bowl, add eggs and pumpkin,mix well. Sift dry ingredients and add alternately with the water. Grease and flour your loaf tins. When you fill them, they will be close to the top of the tin. Using a cup to get mixture into tins -gets them even. Bake at 175c for 1 & 1/2 hours. Let them stand 10 minutes before turning out. NOTE:These will rise VERY high in the tin, so don't panic. I test mine with a skewer in the middle because they sometimes need a little extra time. They freeze beautifully and they keep moist for ages too.

Quote

cookessentials (1205 )7:11 pm, Fri 6 Jan #14

thankyou will give it a go!

Pumpkin, carrot and raisin loaf

(was posted by rj5)

11/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp b soda
1/4 tsp salt
1 cup sugar
1/2 cup grated carrot
1/2 cup raisins or sultana's
3/4 cup mashed and cooled pumpkin
2 eggs
1/2 cup vegetable oil
1/4 cup water

Preheat oven to 160C , grease a loaf tin.

Sift the flour, cinnamon, nutmeg, baking soda, and salt into a bowl,

stir through the sugar, grated carrot and raisins and make a well in the centre.

In a jug beat the pumpkin, eggs, oil and water then pour into the well,

stir together gently and spoon into loaf tin and level off with a spatula.

Bake in preheated oven for 65-70 mins, allow to stand in tin for 8-10mins before turning on to cooling rack.

MOIST FRUIT CAKE
From Annette Sym’s “Symply Too Good to be True”

Makes: 10 slices.

2 cups self-raising flour
3 cups (500g) mixed dried fruit
3 egg whites
1 cup mashed pumpkin (250g raw)
½ cup sugar
1 cup water
1 tsp each ofbaking sodaandmixed spice

Preheat oven 180°C.
Place the fruit, sugar, spice and water in a saucepan, boil for 3 minutes.Stir in the baking soda, then leave to cool.
Boil or microwave the pumpkin, drain and mash, leave to cool.
Mix pumpkin and fruit mix together, stir in egg whites well.Fold in flour.Pour mixture into 19cm (8”) round tin coated with cooking spray and bake approximately 1 hour.
Variation:Replace pumpkin with sweet potato (kumara).:-))