Pumpkin Fruit Cake Recipe

Name: Pumpkin Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine the juice, raisins and figs in a bowl.
2
Let stand for 1 hour or overnight.
3
Beat together the pumpkin, sugar and oil.
4
Stir in the fruit mixture.
5
Add the flour, baking soda, baking powder and spices.
6
Mix well.
7
Add the nuts and orange rind.
8
Stir to blend well.
9
Pour the batter into a lightly oiled 8 x 5 inch loaf pan.
10
Bake in 325 degree (175 C.) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
11
Let cool in the pan for 5 minutes.
12
Remove from pan and cool thoroughly on a wire rack.
13
Wrap in foil and refrigerate until ready to use.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions