Pumpkin Fruit Cake

Name: Pumpkin Fruit Cake
Ingredients: 1/2 cup (125 ml) unsweetened apple or orange juice; 1/2 cup (125 ml) raisins; 1 cup (225 ml) chopped dried figs; 1 cup (225 ml) canned or cooked pumpkin; 2 tbsp (30 ml) sugar; 1/4 cup (60 ml) vegetable oil; 1-1/2 cups (350 ml) whole wheat flour; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) baking powder; 1 tsp (5 ml) ground cinnamon; 1/2 tsp (2 ml) ground nutmeg; 1/4 tsp (1 ml) ground allspice; 1/8 tsp (1 ml) ground cloves; 1/2 cup (125 ml) chopped walnuts; 2 tsp (10 ml) grated orange rind

15 ingredients

13 steps

Ingredients

1/2 cup (125 ml) unsweetened apple or orange juice
1/2 cup (125 ml) raisins
1 cup (225 ml) chopped dried figs
1 cup (225 ml) canned or cooked pumpkin
2 tbsp (30 ml) sugar
1/4 cup (60 ml) vegetable oil
1-1/2 cups (350 ml) whole wheat flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) ground allspice
1/8 tsp (1 ml) ground cloves
1/2 cup (125 ml) chopped walnuts
2 tsp (10 ml) grated orange rind

Directions

1

Combine the juice, raisins and figs in a bowl.
2

Let stand for 1 hour or overnight.
3

Beat together the pumpkin, sugar and oil.
4

Stir in the fruit mixture.
5

Add the flour, baking soda, baking powder and spices.
6

Mix well.
7

Add the nuts and orange rind.
8

Stir to blend well.
9

Pour the batter into a lightly oiled 8 x 5 inch loaf pan.
10

Bake in 325 degree (175 C.) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
11

Let cool in the pan for 5 minutes.
12

Remove from pan and cool thoroughly on a wire rack.
13

Wrap in foil and refrigerate until ready to use.