Pumpkin Fruitcake

Name: Pumpkin Fruitcake
Ingredients: 3/4 cup butter, softened; 1-1/2 cups sugar; 3 large eggs, room temperature; 1 cup canned pumpkin; 2 cups all-purpose flour; 2 teaspoons baking powder; 1-1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 2/3 cup whole milk; 1/2 cup chopped pecans; 1/2 cup chopped dates; 1/2 cup raisins; 10 red candied cherries, chopped; 1-1/2 cups confectioners' sugar; 1/4 teaspoon vanilla extract; 2 to 3 tablespoons milk

17 ingredients

3 steps

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 cup canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup whole milk
1/2 cup chopped pecans
1/2 cup chopped dates
1/2 cup raisins
10 red candied cherries, chopped
1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

1

In a large bowl, cream butter and sugar. Add eggs; mix well. Stir in pumpkin. Combine the flour, baking powder, pumpkin pie spice, salt and baking soda; add to creamed mixture alternately with milk. Fold in the pecans, dates, raisins and cherries.
2

Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3

For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.