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Title: Pumpkin Fruitcake
Categories: Cakes
Yield: 16 servings
1/2 cup of unsweetened apple or orange juice
1/2 cup of raisins
1 cup of chopped dried figs
1 cup of canned or cooked pumpkin
2 tablespoons of sugar
1/4 cup of vegetable oil
1 1/2 cup of Whole wheat flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice
1/8 teaspoon of ground cloves
1/2 cup of chopped walnuts
Grated rind orange (2 ts dry)
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 325ºF. 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.
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