Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease and line a springform of about 23-26 cm/ 9-10 inches with baking paper.

Chop the apricots (or any larger fruit pieces you are using) and set them aside.

Place the soft butter and sugar in a bowl. Mix until creamy.

Add the eggs and mix thoroughly.

Add the pumpkin puree and mix well.

In another bowl, combine the flour, baking powder, soda, cinnamon, allspice, nutmeg, dried ginger, and salt.

Measure the milk in a jug.

Alternatively, start adding the flour mixture and the milk to the butter-egg mixture.

Fold in the dried fruit (and any other additions).

Bake for 60 to 80 minutes until a toothpick inserted in the middle of the cake comes out clean. The cake is dense and moist, and the baking time depends on the oven, size of the springform, and especially on the wetness of the pumpkin puree.

Mix the icing sugar and 2 tablespoons in a small bowl. Only add the 3rd tablespoon if necessary. The glaze should be thick and slightly pourable.

Glaze the cake.

If desired, top with chopped dried fruit or nuts.

You can also lightly sprinkle the cake with icing sugar instead of glazing. The cake can also be covered with a thin layer of buttercream and fondant or marzipan.