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Pumpkin Fruit Cake
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Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman,


  • 1/2 cup (125 ml) unsweetened apple or orange juice
  • 1/2 cup (125 ml) raisins
  • 1 cup (225 ml) chopped dried figs
  • 1 cup (225 ml) canned or cooked pumpkin
  • 2 tbsp (30 ml) sugar
  • 1/4 cup (60 ml) vegetable oil
  • 1-1/2 cups (350 ml) whole wheat flour
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) baking powder
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground nutmeg
  • 1/4 tsp (1 ml) ground allspice
  • 1/8 tsp (1 ml) ground cloves
  • 1/2 cup (125 ml) chopped walnuts
  • 2 tsp (10 ml) grated orange rind
  • Combine the juice, raisins and figs in a bowl.
  • Let stand for 1 hour or overnight.
  • Beat together the pumpkin, sugar and oil.
  • Stir in the fruit mixture.
  • Add the flour, baking soda, baking powder and spices.
  • Mix well.
  • Add the nuts and orange rind.
  • Stir to blend well.
  • Pour the batter into a lightly oiled 8 x 5 inch loaf pan.
  • Bake in 325 degree (175 C.) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 5 minutes.
  • Remove from pan and cool thoroughly on a wire rack.
  • Wrap in foil and refrigerate until ready to use.
1/2 inch slice - 160 calories, 1 bread exchange, 1 fruit, 1 fat 26 grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221 mg potassium, 0 cholesterol

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