Pumpkin Fruitcake

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Pumpkin Fruitcake

 

Servings: 16

 

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.