Ekka inspired Pumpkin Fruit Cake

2 Oct 2019 10:51 PM Ekka inspired Pumpkin Fruit Cake

This very easy pumpkin fruit cake is deliciously moist and has a wonderful flavour. With the optional addition of rum and ginger, it could even win a blue ribbon.

I am a country girl at heart and I just love an Agricultural show. I recently made my annual train trip to Ekka from the Gold Coast, changing at Roma Street station for the Exhibition line. The show is run by The Royal National Agricultural and Industrial Association of Queensland and shortened to the Brisbane Exhibition, it is more commonly known as the "Ekka", short for Exhibition.

This year I spent a lot of time in the Agricultural Pavilion, marvelling at the cakes and baking competition. One of the champion cakes that caught my eye was a superb looking pumpkin fruitcake.

I just had to give it a go. Normally I would use spelt flour, rapadura sugar and vegetable oil in cakes but I have a couple of reasons to use the traditional butter, sugar and white flour for this cake. Firstly, we were going to visit a sick friend in Toowoomba. Being a cattle farmer from Roma, I knew he would enjoy a traditional cake. Secondly, I might submit an entry for a local show, so I had better get in some practice.

When I first cut this cake on the same day it was made, it was quite crumbly and unappealing looking. Luckily, the next day it had firmed up and cut beautifully.

I also added some optional Beenleigh Rum and Buderim Glace Ginger. The tip is to use the most brightly coloured orange pumpkin available.

Recipe Here

Prep Time
30 minutes
Cook Time
1.5 to 2 hours
Total Time

250gm packet of unsalted butter at room temperature

1 cup of caster sugar

2 eggs at room temperature

1 teaspoon of vanilla essence

1 cup mashed pumpkin

2 cup self-raising flour

750gm or 2 x 375gm packets mixed dried fruit

1 tablespoon of rum

2 tablespoons of glace ginger.

Preheat oven to 160°C/140°C fan-forced. Grease and line base and side of a deep, 22cm round cake pan with baking paper. I used a ring tin and a small loaf tin.

Using an electric mixer, beat the butter and sugar in a bowl until light and creamy, about 5 minutes, scrape down the sides every couple of minutes.
Add the eggs one at a time and th essence, beat for another minute.
Fold in the pumpkin, then sifted flour, fruit, rum and ginger.
Spread the mixture in the prepared pan, making sure there are no air pockets.

Bake for 1 hour or until a skewer inserted at the centre comes out clean. The ring tin and loaf pan took 1 hour, a larger cake may take up to 1.5 hours. If the cake is getting too brown while it is cooking, cover it with foil. Cool the cake in the pan and turn out after resting for 2 hours.

Hi! I'm Terri

I am a passionate chef and food writer based on the Gold Coast and also part time in Port Douglas. My culinary interests have taken me all over Queensland, Australia and the world. The aim of my stories is to help people enjoy their food and to appreciate the quality food that we have available locally. 


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