BENJAMINS PUMPKIN FRUIT CAKE

INGREDIENTS:

• 1/2 CUP SO GOOD SOY REGULAR MILK
• 1/2 TSP. BENJAMINS CINNAMON EXTRACT
• 1 TSP. BENJAMINS VANILLA SPICED
• 1/2 TBSP. BENJAMINS BROWNING
• 2 STICK BUTTER
• 1 ¼ CUP SUGAR (GRANULATED/BROWN)
• 6 EGGS
• 3 CUPS FLOUR
• 3 TSP. BAKING POWDER
• ¼ TSP. BAKING SODA
• ¾ CUP RAISINS
• ¾ CUPS CURRANTS
• ½ CUP MIXED PEEL (ORANGE/LEMON)
• 1 CUP COOKED OR PUREED PUMPKIN

DIRECTIONS:

• Soak fruits, cooked/pumpkin puree, BENJAMINS VANILLA SPICED and BENJAMINS CINNAMON EXTRACT for 4 hours or overnight for maximum flavour. Place in the refrigerator is soaking overnight.
• Cream butter and sugar until light and fluffy. Add eggs one at a time and mix well.
• Combine flour, baking powder, and baking soda in a separate bowl. Gradually fold into butter mixture alternatively with SO GOOD SOY REGULAR MILK.
• Stir in fruits, cooked/pumpkin puree, BENJAMINS VANILLA SPICED and BENJAMINS CINNAMON EXTRACT.
• Add BENJAMINS BROWNING until desired colour is achieved.
• Pour mixture into a greased 9″ cake pan. Bake at 350℃ for 1 ½ hours or until done.

Optional: Decorate and serve with frosting and/or toppings of your choice.