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LOCATION: Recipes >> Cake Recipes >> Fruit 64

Print this Recipe    Fruit 64

Pumpkin Fruitcake
Yield: 16 servings

1/2 cup apple juice (unsweetened., or organic)
1/2 cup raisins
1 cup figs (dried, chopped)
1 cup pumpkin (canned, or cooked)
2 Tbsp sugar
1/4 cup vegetable oil
1 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon (ground)
1/2 tsp nutmeg (ground)
1/4 tsp allspice (ground)
1/8 tsp cloves (ground)
1/2 cup walnuts (chopped)
2 tsp orange rind (grated)

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.

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