Cake or Death?

I'm hungover, so I lean toward Death as an option. Owwww.

The cake in question is actually really nice, to my slight surprise. It's low fat, and has no sugar. I got it from an issue of Australian Healthy Food Guide, the only food magazine which comes with a bibliography. It's packed with references to academic medical and nutritional journals. This recipe was sent in by a reader (Margaret Petch), and then I modified it some more to suit my tastes.


Recipe: Pumpkin Fruit Cake
125g raisins
125g currants
125g chopped dried apricot
125g mixed peel
1 tablespoon honey
2/3 cup brandy
1/3 cup amaretto
1 teaspoon bicarbonate of soda
1 cup cold mashed pumpkin
3 eggs, beaten
1/2 teaspoon nutmeg
1 teaspoon cinnamon
pinch ground cloves
2 tablespoons brandy, extra
Preheat oven to 180C. Line 20cm round tin with baking paper.
Put dried fruit, honey,brandy, amaretto in a small saucepan and bring to a simmer.
Remove from heat, add bicarbonate of soda and stir well.
Leave to cool.
When cool, mix in mashed pumpkin and eggs.
Gently fold flour and spices through the mixture
Bake for 45 minutes or until done.
Remove from oven and brush with extra brandy.

Notes: I used butternut pumpkin. The original recipe had apple juice rather than brandy, and a longer baking time. My oven is really fast, though. Also, I like currants more than sultanas.

Oh, OK, I choose cake.