We were married on our farm last month in a small simple ceremony and wanted a cake to match so reworked a friend's pumpkin fruitcake recipe to come up with this light, moderately healthy and delicious cake.
Place sugar, butter, sultanas, cold tea, honey and spices in a saucepan. Bring to boil whilst stirring then lower heat and simmer 7 minutes. Add bicarb soda. Cool to room temperature.
Add pumpkin to fruit mixture and stir well, then beaten eggs, followed by sifted flour and baking powder. Stir together well then pour into greased 20cm cake tin and bake in a oven preheated to 170 degrees C for 30 minutes, then lower temperature to 150 degrees for another 45-60 minutes.
Remove from oven when golden brown & slightly springy to the touch. Cool in tin 10 minutes then remove to further cool on a rack. Frost when cool.
Frosting: Beat together 1 tablespoon softened butter, 1/4 cup cream cheese, 1 cup icing sugar, 1 teaspoon finely grated lemon or orange rind.
I decorated my cake with fresh nasturtium flowers for my special occasion plus used a heart shaped tin! but leave it plain for every day eating.