Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| ½ cup | Sugar |
| ¼ cup | Treacle (or molasses; not blackstrap) |
| 2 \N | Eggs |
| 1½ cup | Pumpkin puree (see note) |
| ½ cup | Orange puree (1 orange pulped in a whiz; skin & all) |
| ½ cup | Pecan nuts |
| ½ cup | Dried apricots |
| ½ cup | Sunflower seeds |
| 1 cup | Chopped raisins |
| 1 cup | Rolled rye or rolled oats |
| 3 cups | Self-raising flour |
| 2 teaspoons | Powdered ginger |
WET MIX
DRY MIX
Preheat oven to 350øF, prepare pans. Blend the margarine, sugar & treacle.
Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients.
Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes 15-18.
NOTE: To make 1-½ cups pumpkin puree, cook 1 lb pumpkin in ⅓ cup of water.
REC.FOOD.RECIPES
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