Pumpkin Fruit Cake
A moist, spiced pumpkin fruit cake packed with nuts, raisins, and mixed fruits, perfect for holiday gatherings and autumn celebrations with warm flavors.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist Pumpkin Fruit Cake, ensure you use fresh pumpkin puree or well-drained canned pumpkin. If you prefer a less sweet cake, reduce the sugar by a cup. You can substitute half of the oil with unsweetened applesauce for a healthier option. Adding a splash of vanilla extract can enhance the flavor profile, much like in American recipes that focus on rich flavors.
Serving Suggestions
This Pumpkin Fruit Cake is perfect on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a hot cup of spiced chai or coffee. For a festive touch, consider serving it alongside a cheese platter or a seasonal fruit salad for a delightful contrast.
Storage & Reheating
Store any leftover Pumpkin Fruit Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply warm in a microwave for about 15-20 seconds or in a 350°F oven for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Fruit Cake contains roughly 5074 calories, with 47g protein, 498g carbohydrates, and 345g fat. It is an excellent source of dietary fiber (241% of the Daily Value), iron (135% of the Daily Value), and calcium (96% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1912mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin will add a vibrant flavor to your cake. Just make sure to cook and puree it properly before measuring out the 3 cups needed for the recipe. Roasting the pumpkin can enhance its sweetness and depth, making your cake even more delicious.
What type of nuts work best in this cake?
While chopped walnuts are a classic choice, you can use pecans or almonds for a different flavor. If you prefer a nut-free version, simply omit the nuts altogether or substitute with seeds like sunflower or pumpkin seeds for added crunch.
How can I adjust the spice level?
To customize the spice level, you can increase or decrease the amount of cinnamon, nutmeg, and cloves according to your taste. For a milder flavor, cut the spices in half. Alternatively, you can add a pinch of ginger for an extra kick if you enjoy more warmth in your baked goods.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).