Best 2 Pumpkin Fruitcake Recipes

Pumpkin fruitcake is a delicious and festive treat that can be enjoyed during the holiday season or any time of year. Made with a variety of ingredients, including pumpkin puree, spices, nuts, and dried fruit, this moist and flavorful cake is sure to be a hit with everyone who tries it. Whether you're looking for a classic recipe or something a little more unique, there's sure to be a pumpkin fruitcake recipe out there that's perfect for you.

Let's cook with our recipes!

PUMPKIN FRUITCAKE

Pumpkin Fruitcake image

I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. -Janet Hradsky, Three Rivers, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
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 whole 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

Steps:

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 350° for 50-60 minutes or until a toothpick inserted in 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. If desired, top with additional chopped pecans.

Nutrition Facts : Calories 453 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 301mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.

PUMPKIN FRUITCAKE

Pumpkin Fruitcake image

Make and share this Pumpkin Fruitcake recipe from Food.com.

Provided by Doreen Randal

Categories Dessert

Time 1h30m

Yield 1 fruitcake

Number Of Ingredients 8

Ingredients

1/2 lb butter
1 cup sugar
2 eggs
1 cup pumpkin, cold, mashed
2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 lb dried mixed fruit

Steps:

Cream butter and sugar, add eggs and beat well.
Then add cold mashed pumpkin, flour sifted with cream of tartar and baking soda.
Lastly mix in 1 lb dried mixed fruit. Turn into greased pan Bake in slow oven 1 1/2 hours.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.

Tips:

Use fresh or canned pumpkin purée. Fresh pumpkin purée has a more robust flavor, but canned pumpkin purée is a convenient option. If using fresh pumpkin, be sure to roast it before puréeing it.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Use a bundt pan or loaf pan. A bundt pan or loaf pan will give the cake a festive shape.
Bake the cake until a toothpick inserted into the center comes out clean. The cake is done baking when a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Store the cake in an airtight container at room temperature for up to 3 days. You can also store the cake in the refrigerator for up to 1 week.

Conclusion:

Pumpkin fruitcake is a delicious and festive treat that can be enjoyed by people of all ages. With its moist texture, rich flavor, and beautiful presentation, pumpkin fruitcake is the perfect way to celebrate the holiday season.