California Autumn Fruitcake
California raisins, walnuts and dates fill this orange-pumpkin cake.
- Serving Size: 1 slice
- 1 envelope active dry yeast
- 1/4 cup warm water
- 3/4 cup honey, divided
- 1 cup canned solid pack pumpkin
- 1/3 cup orange juice
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup quick-cooking oats
- 1/2 teaspoon cardamom
- 3/4 cup chopped dates
- 1 teaspoon salt
- 2 cups California raisins
- 3/4 cup coarsely chopped walnuts
- 1 1/2 teaspoons grated orange rind
Sprinkle yeast over warm water (110 to 115°F) in a large mixing bowl; stir until dissolved. Stir in 1 teaspoon honey and let stand until foamy.
Meanwhile, combine remaining honey and pumpkin in small saucepan; heat until just warm (110 to 115 °F), not hot. Stir pumpkin mixture and orange juice into yeast. Add flours, oats, salt and cardamon; beat well (50 strokes by hand). Stir in fruits, nuts and orange rind. Spoon into greased 8x4x2-inch loaf pan. Cover and let stand in warm place 30 minutes or until nearly doubled in bulk.
Bake at 300°F for 1 hour 20 minutes, or until wooden pick inserted in center comes out clean. Remove from pan and cool completely on wire rack.
Notes: Aging fruitcake allows the moisture from the fruit to permeate the cake. Cakes may also be punctured and doused in liquor or fruit juice (up to 1 cup of liquid for 2 1/2 to 3 pounds of fruitcake); then wrapped in liquor- or juice-soaked cheesecloth to ripen. Plain or doused, cakes should be stored in air-tight containers or wrapped in plastic wrap, sealed in heavy duty sealable plastic bags and stored for several weeks before serving. Keep in a cool dry place.
Nutrition Facts Per Serving
Calories 260 (14% from fat); Total Fat 4g (sat 0g, mono 1g, poly 2.5g, trans 0g ); Cholesterol 0mg; Protein 5g; Carbohydrate 54g; (Dietary Fiber 5g; Sugars 36g; ); Iron 2mg; Sodium 160mg; Calcium 27mg; Potassium 336mg
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