Yield: 15 Servings
|¼ cup||Treacle (or molasses; not blackstrap)|
|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|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .