Description
This moist and flavorful Pumpkin Fruitcake combines the richness of pumpkin puree with a warm blend of spices and dried fruits. Perfectly suited for autumn or holiday celebrations, this dense cake is glazed with a tangy lemon icing and topped with extra dried fruits or nuts for added texture and taste.
Ingredients
Wet Ingredients
- 180 g unsalted butter, very soft (¾ cup)
- 150 g brown sugar (¾ cup)
- 3 large eggs, room temperature
- 225 g pumpkin puree, canned or homemade (1 cup)
- 150 ml milk (⅔ cup)
Dry Ingredients
- 250 g all-purpose flour (2 cups)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons all-spice
- ¼ teaspoon nutmeg
- ¼ teaspoon dried ginger
- ¼ teaspoon fine sea salt
Dried Fruits
- 75 g raisins (⅓ cup)
- 75 g cranberries (⅓ cup)
- 75 g chopped apricots (⅓ cup)
Glaze
- 100 g icing sugar (1 cup)
- 2 to 3 tablespoons lemon juice
Optional Toppings
- More chopped dried fruit or nuts for topping
Instructions
- Preparation: Preheat your oven to 180°C (350°F). Grease and line a springform pan with parchment paper to ensure the cake does not stick.
- Make the Batter: In a large bowl, cream together the very soft butter and brown sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated. Add the pumpkin puree and mix well to form a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, all-spice, nutmeg, dried ginger, and sea salt. Set aside.
- Add Dry Ingredients and Milk: Begin alternating additions of the flour mixture and the milk to the butter-egg-pumpkin mixture, folding gently after each addition until just combined. Be careful not to overmix. Then fold in the raisins, cranberries, and chopped apricots evenly throughout the batter.
- Bake the Pumpkin Fruitcake: Pour the batter into the prepared springform pan, smoothing the top. Bake in the preheated oven for 60 to 80 minutes. To test doneness, insert a toothpick into the center; it should come out clean. Keep in mind that baking time may vary depending on oven and moisture content of the pumpkin puree.
- Make the Glaze: While the cake is baking or once it has cooled slightly, combine the icing sugar and 2 tablespoons of lemon juice in a small bowl, mixing to form a thick yet slightly pourable glaze. Add the optional 3rd tablespoon of lemon juice if needed to achieve the right consistency.
- Glaze the Fruitcake: Once the cake has cooled enough to handle but is still slightly warm, pour or spread the lemon glaze evenly over the top. Immediately sprinkle with additional chopped dried fruits or nuts if desired for a beautiful and flavorful finish.
- Optional Decoration: Alternatively, you may dust the cake with icing sugar instead of glazing, or cover it with a thin layer of buttercream followed by fondant or marzipan for a more decorative and festive presentation.
Notes
- The baking time is variable; check at 60 minutes but expect it may take up to 80 minutes depending on your oven and pumpkin moisture.
- Using room temperature eggs and very soft butter helps achieve a smooth batter.
- Dried fruits can be swapped or combined as preferred; soaking them briefly in warm water or alcohol can add moisture and depth of flavor.
- The glaze thickness is important; it should be pourable but not runny enough to drip off the cake entirely.
- This fruitcake keeps well and flavors improve if allowed to rest overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
