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Pumpkin Fruitcake Recipe

  • 12servings
  • 75minutes
  • 453calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1-1/2 cups sugar

  3. 3 eggs

  4. 1 cup canned pumpkin

  5. 2 cups all-purpose flour

  6. 2 teaspoons baking powder

  7. 1-1/2 teaspoons pumpkin pie spice

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon baking soda

  10. 2/3 cup milk

  11. 1/2 cup chopped pecans

  12. 1/2 cup chopped dates

  13. 1/2 cup raisins

  14. 10 red candied cherries, chopped

  15. GLAZE:

  16. 1-1/2 cups confectioners' sugar

  17. 1/4 teaspoon vanilla extract

  18. 2 to 3 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Pumpkin Fruitcake Recipe photo by Taste of Home 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.

  2. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  3. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. Yield: 12 servings.

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