Pumpkin Fruitcake Version 2 |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 14 |
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This is more like a pound cake then a traditional fruitcake. Ingredients:
1 cup granulated sugar |
1 cup packed brown sugar |
3/4 cup shortening |
2 eggs |
2 1/2 cups all-purpose flour |
2 tsp baking soda |
2 tsp ground cinnamon |
1 tsp ground cloves |
1 tsp ground nutmeg |
1/4 tsp salt |
1 15oz can pumpkin |
1 cup raisins |
1 cup chopped pecans or other nuts |
1 cup chopped maraschino cherries |
orange juice (optional) |
coarse sugar (optional) |
1 recipe cream cheese butter (optional) - you will see what is needed in the directions |
Directions:
1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition till combined. Stir in raisins, nuts, and cherries.
2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 d F oven about 1 hour or till a toothpick inserted near centre comes out clean. Cool on a wire rack 10 minutes. Remove from pan. Cool on racks. If desired, brush with juice; top with coarse sugar. If desired, top each slice with Cream Cheese Butter. Serves 14 - 16.
3. Cream Cheese Butter: Beat two 3-ounce packages softened cream cheese, 1/4 cup cup softened butter, and 1 teaspoon vanilla till light and fluffy. Gradually add 1 1/4 cups sifted powdered sugar, beating well. Cover; chill. Let stand for 30 minutes before serving.
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