Pumpkin Fruitcake

---------- Recipe via Meal-Master (tm) v8.02

Title: PUMPKIN FRUITCAKE
Categories: Cakes
Yield: 16 servings

1/2 c Unswt. apple or orange juice
1/2 c Raisins
1 c Chopped dried figs
1 c Canned or cooked pumpkin
2 tb Sugar
1/4 c Vegetable oil
1 1/2 c Whole wheat flour
1 ts Baking soda
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/8 ts Ground cloves
1/2 c 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 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.

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