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Pumpkin Fruitcake

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YIELD

16 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

½ 118
CUP ML ORANGE JUICE
or apple, unsweetened
½ 118
1 237
CUP ML FIGS
dried *
1 237
CUP ML PUMPKIN
canned, or cooked
2 3E+1
TABLESPOONS ML SUGAR
¼ 59
CUP ML VEGETABLE OIL
1 ½ 355
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
0.6
TEASPOON ML CLOVES
ground
½ 118
CUP ML WALNUTS
chopped
2 1E+1
TEASPOONS ML ORANGE ZEST
grated

Directions

Combine the juice, raisins and figs in a bowl.

Let stand for 1 hour or overnight.

Beat together the pumpkin, sugar and oil.

Stir in the fruit mixture.

Add the flour, baking soda, baking powder and spices.

Mix well.

Add the nuts and orange rind.

Stir to blend well.

Pour the batter into a lightly oiled 8 x 5 inch loaf pan.

Bake in 325℉ (160℃) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 5 min.

Remove from pan and cool thoroughly on a wire rack.

Wrap in foil and refrigerate until ready to use.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 121 45% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 6g
Vitamin A 48% Vitamin C 6%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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