225g self-raising flour
1 tsp mixed spices
200g pumpin, skinned & diced
50g glaced cherries, diced
1. Cream butter with sugar until light and fluffy. Add in eggs, one at a time and cream well.
2. Fold in sifted flour and spices.
3. Mix diced pumpkin and cherries with a little flour. Add to batter and mix well.
4. Pour batter into a greased and lined 20-cm cake tin. Bake in preheated oven at 180 deg C for 45 minutes.