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“Derived from Annette Symms' "Symply too good to be true" Low fat cookbook, this is a modified version of her "Moist Fruit Cake". It is especially delicious with a little ginger marmalade, and being a loaf, slightly heavier.”
1 loaf

Ingredients Nutrition


  1. Heat the oven to 425 degrees F.
  2. Pour the water into a saucepan and add the diced fruit, sugar and spices. Boil for 3 mins and stir in the baking soda, leaving it to cool.
  3. Microwave (or boil) the pumpkin until soft enough to mash. To microwave pumpkin, chop it up into chunks and place in a lidded (microwave safe) container with a little water. Microwave for four minutes, test softness, and then continue to microwave in two minute blocks until soft enough to mash easily. Let it cool a little before attempting to peel the skin off.
  4. Combine the pumpkin with the fruit mix and mix well.
  5. Add in the eggs.
  6. Sift together flour and baking powder, then stir into the wet mixture.
  7. Toss in the walnuts. Stir to combine.
  8. Line your loaf tin with baking paper and pour in the mixture. Bake for approximately 30 mins, testing with a skewer after that time.

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