PUMPKIN FRUITCAKE
I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. -Janet Hradsky, Three Rivers, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- 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. , 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., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.
Nutrition Facts : Calories 453 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 301mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.
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Matthew Clifton
[email protected]The fruitcake didn't turn out well for me. I think I overbaked it. It was too dry and crumbly.
Timothy Seward
[email protected]The fruitcake was a bit dry. I think I'll try adding some more moisture next time, maybe by using a different type of fruit or by adding some orange juice.
Lafaele Faatea
[email protected]I found that the fruitcake was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Kened Cruz
[email protected]This fruitcake is a bit more dense than I expected, but it's still very tasty. I love the combination of pumpkin and spices.
Tim Parks
[email protected]I've never made fruitcake before, but this recipe made it easy. It turned out great and I'm so glad I tried it.
Antonio Jones
[email protected]This is a delicious and festive fruitcake that's perfect for the holidays. I highly recommend it!
Robert Pilgrim
[email protected]This fruitcake is a great way to use up leftover pumpkin puree. It's also a great make-ahead dessert. I made it a few days ahead of time and it was even better the next day.
Keith Kerner
[email protected]I love that this recipe uses canned pumpkin. It makes it so easy to make and it tastes just as good as if I had used fresh pumpkin.
Jasem Alhammadi
[email protected]I followed the recipe exactly and my fruitcake turned out perfect! It's so delicious and I can't wait to share it with my family.
Min Yoongles
[email protected]This is the best pumpkin fruitcake I've ever had! It's so moist and flavorful. I will definitely be making it again.
Babar Khans
[email protected]I made this fruitcake for a holiday party and it was a huge success! Everyone loved it.
Mdraju Ahmmed
[email protected]This fruitcake is so moist and flavorful! I love the crunch of the nuts and the sweetness of the raisins.
Waseem H175
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of pumpkin. But I was pleasantly surprised! The pumpkin flavor is subtle and not overpowering.
John Lorenzo
[email protected]This recipe is easy to follow, even for a beginner baker. I love that it uses canned pumpkin, which makes it a quick and convenient dessert.
Angela Gilman
[email protected]I've made this fruitcake several times now, and it always turns out delicious! It's the perfect holiday treat.
Bishnu Sah
[email protected]This pumpkin fruitcake is a delightful treat! The flavors of pumpkin, spice, and nuts are perfectly balanced. It was a hit with my family and friends.