Fruited Pumpkin Cake Recipe

100 g/4 oz butter or margarine, softened
150 g/5 oz soft brown sugar
2 eggs, lightly beaten
225 g/8 oz cold cooked pumpkin
30 ml/2 tbsp golden (light corn) syrup

225 g/8 oz dried mixed fruit (fruit cake mix)
225 g/8 oz/2 cups self-raising (self-rising) flour

50 g/2 oz/0.5 cup bran

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the remaining ingredients. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 1.25 hours until a skewer inserted in the centre comes out clean.