This recipe is taken from an old Women’s Weekly.

Ingredients
250 gram butter, at room temperature
1 cup caster sugar
2 eggs, at room temperature
1 teaspoon vanilla essence
1 cup mashed pumpkin
2 cup self-raising flour
1 kilogram packet mixed dried fruit

Method
Preheat oven to 160°C. Grease and line base and side of a deep, 22cm (base diameter) round cake pan with baking paper.

Beat butter and sugar in a bowl until light and creamy. Add eggs and essence and beat until combined. Fold in pumpkin, then sifted flour and fruit. Spread mixture in prepared pan.

Bake for 2 hours or until a skewer inserted at centre comes out clean.