Pumpkin fruitcake

 
                             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.