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Post by sandy07 on Nov 30, 2009 0:10:28 GMT -5
I was glad to find a fruitcake recipe that had dried
fruit rather than candied fruit.The pumpkin makes
this so moist...
1 Cup Plain Flour
1-1/2 Cups Self Rising Flour
1 Cup Sugar
1 Cup Butter
3 Cups Dried Fruit
(I used apricots,dried cranberries and prunes)
1 Cup Walnuts or pecans
3 Eggs
1 Cup Pumpkin(not pie filling)
1 pinch salt
1 tsp Vanilla
Mix the dried fruit and nuts with the flour.
Cream butter and sugar,add eggs, pumpkin,vanilla and salt..mix well.Stir in fruit and flour.Bake one hour at 350 degrees or until browned and a skewer comes out clean...I use mini loaf pans ..this can be made in a bundt pan..if you use the mini pans bake at 325 degrees and check after 40 minutes...Be sure and grease the pans.
If using all regular flour add 2 1/4 tsp. baking powder to flour mix.
A glaze can be poured over when still warm in pans. Equal parts O.J. concentrate and icing sugar.
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Post by Blossom/Jackie W. on Nov 30, 2009 12:46:16 GMT -5
Sounds great Sandy... one Q....
when you say I cup of pumpkin (not canned) are you referring to fresh pumpkin chopped up (what size?)
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Post by sandy07 on Nov 30, 2009 22:32:15 GMT -5
It's "not pie filling". If you have your own pumpkin you could cook and mash it. Otherwise the canned is okay...just not pie filling with the added spices etc.
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