Pumpkin Fruitcake Recipes

PUMPKIN CAKE

Steps:

• Preheat the oven to 325 degrees F, lightly mist a 9x13-inch pan with non-stick spray, and line with parchment.
• Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
• Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
• Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
• Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
• Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake's structure.
• Transfer the batter to the prepared pan, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
• Cool completely, ice with cream cheese frosting, and dust with additional cinnamon for garnish.

PUMPKIN FRUITCAKE

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.

PUMPKIN FRUITCAKE

Steps:

• Cream butter and sugar, add eggs and beat well.
• Then add cold mashed pumpkin, flour sifted with cream of tartar and baking soda.
• Lastly mix in 1 lb dried mixed fruit. Turn into greased pan Bake in slow oven 1 1/2 hours.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.