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Pumpkin Fruit Cake (WF, GF, DF)

This fruity, lightly spiced cake is enhanced in flavour and texture with the addition of pumpkin.  Traditional Chinese Medicine values pumpkin for supporting the digestive system.


  • ¾ cup (210g) butter or dairy free alternative
  • 1 cup sugar
  • 1 cup cold cooked pumpkin
  • 450g mixed fruit
  • 2 cups gluten free self raising flour
  • ½ teaspoon mixed spice
  • 2 eggs
  • 2-3 Tablespoons milk (cow, soy, almond or rice)
  • Optional: 2 tablespoons crushed nuts


  1. Preheat oven to 180C.  Grease and line a medium sized cake tin.
  2. In a mixer, cream the butter and sugar together.
  3. Add the eggs and cooked pumpkin and blend again.
  4. Mix in the fruit and spice then sifted flour. Add milk as required to give a smooth consistency.
  5. Bake for 1 hour or until golden and cooked through.


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