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Pumpkin Fruitcake

I make this fruity cake many times during the Thanksgiving and Christmas season. The moist cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries.—Janet Hradsky, Three Rivers, Michigan

12 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup milk
1/2 cup chopped pecans
1/2 cup chopped dates
1/2 cup raisins
10 red candied cherries, chopped
GLAZE:
1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

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

2 of 2

Pumpkin Fruitcake (continued)

Directions (continued)

350° for 50-60 minutes or until a toothpick inserted near 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. Yield: 12
servings.

Nutrition Facts: 1 slice equals 453 calories, 17 g fat (8 g saturated fat), 85 mg cholesterol, 301 mg sodium, 73 g carbohydrate, 3 g fiber, 6 g protein.