Pumpkin cake

This is like a fruit cake, but lighter-tasting and not so dense.

1 1/4 C mixed dried fruit--raisins, sultanas, currants, apricots, papayas, whatever you like [Picture of a cake and a teapot]
1/4 C glacé cherries, halved
1/4 C diced candied peel--orange, lemon, citron, or a mix
3/4 C sugar
1 T golden syrup or corn syrup
1/4 C margarine
1/2 t baking soda
1 t each potato starch and tapioca starch, mixed with 2 T water
4 oz mashed pumpkin
1 C flour
1/4 t salt
1 t baking powder
1/2 t ginger
  1. Preheat oven to 350F/180C.
  2. Put the fruit, cherries, peel, sugar, syrup, margarine, baking soda, and 1/2 C water in a saucepan and simmer together for 20 minutes. let cool.
  3. Transfer the cooled fruit to a mixing bowl, add the pumpkin and starch-water mixture, and beat until smooth. Whisk the flour, salt, ginger, and baking powder together, and stir into the fruit mixture.
  4. Put the batter into a greased and floured 7"/18cm cake tin, and bake for about 40 minutes, or until the cake comes away from the sides of the tin and a skewer stick in the middle of the cake comes clean. Cool on a wire rack.