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Pumpkin Fruitcake
* Exported from MasterCook *
Pumpkin Fruitcake
Recipe By : Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman, 1986
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Chris's Diabetic Cookbook
American Diabetes Association
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup apple orange juice -- unsweetened
1/2 cup raisins
1 cup dried figs -- chopped
1 cup pumpkin -- cooked or canned
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 walnuts -- chopped
orange -- rind grated or
(2 ts dry)
Combine the juice, raisins and figs in a bowl. Let stand for 1 hour or overnigh
t.
Beat together the pumpkin, sugar and oil. Stir in the fruit mixture. Add the fl
our, baking soda, baking powder and spices. Mix well. Add the nuts and orange r
ind. Stir to blend well.
Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in 325 F oven fo
r 40 to 45 minutes, or until a toothpick inserted into the center comes out cle
an. Let cool in the pan for 5 min.
Remove from pan and cool thoroughly on a wire rack. Wrap in foil and refrigerat
e until ready to use.
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NOTES : 1/2 inch slice - 160 calories, 1 bread exchange, 1 fruit, 1 fat 26 gram
s 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 Eliz
abeth Rodier, Nov 93.
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