Pumpkinfruitcake Recipes

PUMPKIN FRUITCAKE

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.

PUMPKIN FRUIT CAKE

Steps:

• In a bowl, mix the mashed pumpkin, sugar and butter.
• Stir in the mixed dried fruit, and eggs.
• Stir through the SR flour.
• Grease and line a 22cm round cake tin.
• Pour the mixture into the tin.
• Bake at 180*c for 1 hour, or until cooked through.

PUMPKIN FRUIT CAKE

Steps:

• Cream the butter and sugar.
• Add all the other ingredients and mix with a wooden spoon.
• Pour mixture into a greased and lined 8 inch square tin (needs to be deep).
• Bake at 170oC for 1 1/2 - 2 hours, or until when cooked when tested.
• Note - Blached almonds can be added to the top of this cake prior to baking to make it look pretty.

ALMOST-FAMOUS PUMPKIN CHEESECAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F.
• Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
• Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
• Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
• Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

PUMPKIN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
• Blend oil, beaten eggs, pumpkin and vanilla together.
• Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

PUMPKIN FRUITCAKE

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.