Pumpkin Fruitcake version 2
From aussie_meat_pie 15 years agoIngredients
- 1 cup granulated sugar shopping list
- 1 cup packed brown sugar shopping list
- 3/4 cup shortening shopping list
- 2 eggs shopping list
- 2 1/2 cups all-purpose flour shopping list
- 2 Tsp baking soda shopping list
- 2 Tsp ground cinnamon shopping list
- 1 Tsp ground cloves shopping list
- 1 Tsp ground nutmeg shopping list
- 1/4 Tsp salt shopping list
- 1 15oz can pumpkin shopping list
- 1 cup raisins shopping list
- 1 cup chopped pecans or other nuts shopping list
- 1 cup chopped maraschino cherries shopping list
- orange juice (optional) shopping list
- coarse sugar (optional) shopping list
- 1 recipe cream cheese butter (optional) - You will see what is needed in the directions shopping list
How to make it
- 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.
- 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.
- 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.
The Rating
Reviewed by 6 people-
another goodie!
midgelet in Whereabouts loved it -
love this cake better than fruitcake high5 post thanks
momo_55grandma in Mountianview loved it -
Yummie, you got my 5
henrie in Savannah loved it
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