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Pumpkin Fruitcake
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Desserts
Ingredients: 1/2
cup
Unswt. apple or orange juice 1/2
cup
Raisins 1
cup
Canned or cooked pumpkin 2
tablespoons
Sugar 1/4
cup
Vegetable oil 1 1/2
cups
Whole wheat flour 1
teaspoon
Baking soda 1
teaspoon
Baking powder 1
teaspoon
Ground cinnamon 1/2
teaspoon
Ground nutmeg 1/4
teaspoon
Ground allspice 1/8
teaspoon
Ground cloves 1/2
cup
Chopped walnuts
Grated rind orange (2 ts dry
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 F 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.
1/2 inch slice - 160 calories, 1 bread exchange, 1 fruit, 1 fat 26 grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221 mg potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman, 1986 Shared by Elizabeth Rodier, Nov 93.
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