Pumpkin Fruitcake

Name: Pumpkin Fruitcake
Ingredients: 12 cup unsweetened apple juice or 12 cup orange juice; 12 cup raisins; 1 cup dried fig, chopped; 1 cup pumpkin, cooked or canned; 2 tablespoons sugar; 14 cup vegetable oil; 1 12 cups whole wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 12 teaspoon ground nutmeg; 14 teaspoon ground allspice; 18 teaspoon ground cloves; 12 cup walnuts, chopped; 1 orange rind, grated (2 tsps. dry)

15 ingredients

12 steps

Ingredients

12 cup unsweetened apple juice or 12 cup orange juice
12 cup raisins
1 cup dried fig, chopped
1 cup pumpkin, cooked or canned
2 tablespoons sugar
14 cup vegetable oil
1 12 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
12 teaspoon ground nutmeg
14 teaspoon ground allspice
18 teaspoon ground cloves
12 cup walnuts, chopped
1 orange rind, grated (2 tsps. dry)

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, mix well.
6

Add the nuts and orange rind.
7

Stir to blend well.
8

Pour the batter into a lightly oiled 8 x 5 inch loaf pan.
9

Bake in 325 degree oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10

Let cool in the pan for 5 minutes.
11

Remove from pan and cool thoroughly on a wire rack.
12

Wrap in foil and refrigerate until ready to use.