Try out this yummy pumpkin cake.
500g mixed dried fruit
1/2 cup chopped pecan nuts
1 cup fresh orange juice or unsweetened pineapple juice
1 tbs apple juice concentrate
1 tsp bicarbonate of soda
4 egg whites
1 cup mashed cooked pumpkin
260g wholemeal self-raising four
2 tsp mixed spice
1/3 cup pecan nuts, extra, to decorate
2 tsp apple juice concentrate
2 tsp water
Preheat oven to 165 degrees C.
Grease the pan with olive oil.
Peel rind from orange and lemon. Remove white pith from rind and then chop it finely. Put citrus rind, mixed dried fruit, nut, fruit juice and juice concentrate in a saucepan and bring to the boil. Stir in bicarbonate of soda remove from heat and set aside to cool for 10 minutes.
Whisk egg whites in a bowl until soft peaks form. Add fruit mixture and pumpkin and fold in with a large metal spoon. Sift the self-raising flour and spice over the top and gently fold in until just combined. Spoon mixture into greased pan, smooth surface and decorate with extra pecans.
Bake in preheated oven for 1 and a quarter hours or until a skewer inserted into the centre comes out clean. Cover with foil if it browns too quickly. Stand in the pan for 10 minutes before turning onto a wire rack.