Pumpkin Fruitcake

Course : Cakes
Serves: 16
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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
2 teaspoon orange -- rind grated

Preparation / Directions:

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 F oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 min. Remove from pan and cool thoroughly on a wire rack. Wrap in foil and refrigerate until ready to use.

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