Description
This moist and dense Pumpkin Fruitcake combines the warm flavors of pumpkin and aromatic spices with a medley of dried fruits, resulting in a richly flavorful dessert perfect for autumn or festive occasions. The cake is topped with a tangy lemon glaze that enhances its sweetness and adds a pleasant citrusy finish.
Ingredients
Fruitcake Batter
- 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)
- 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
- 150 ml milk (⅔ cup)
- 75 g raisins (⅓ cup)
- 75 g cranberries (⅓ cup)
- 75 g apricots (chopped, ⅓ cup)
Glaze
- 100 g icing sugar (1 cup)
- 2 to 3 tablespoons lemon juice
- Optional: More chopped dried fruit or nuts for topping
Instructions
- Preparation: Preheat the oven to 180°C (350°F). Grease and line a springform pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make Batter: In a large bowl, cream the very soft unsalted butter with the brown sugar until smooth and creamy. Beat in the eggs thoroughly, then mix in the pumpkin puree until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, all-spice, nutmeg, dried ginger, and fine sea salt to evenly distribute the spices and leavening agents.
- Mix Batter and Milk: Alternately add the dry flour mixture and the milk to the butter, sugar, egg, and pumpkin mixture, folding gently after each addition until just combined to maintain a moist texture.
- Fold in Dried Fruits: Gently fold in the raisins, cranberries, and chopped apricots, ensuring the fruit is evenly dispersed without overmixing the batter.
- Bake the Cake: Pour the batter into the prepared springform pan and bake in the preheated oven for 60 to 80 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Baking time may vary depending on oven specifics and pumpkin puree moisture.
- Prepare Glaze: In a small bowl, mix the icing sugar with 2 tablespoons of lemon juice until smooth. Add a third tablespoon of lemon juice only if the glaze is too thick — it should be thick yet slightly pourable.
- Glaze the Cake: Once the cake has cooled slightly, pour the lemon glaze over the top. If desired, immediately sprinkle with extra chopped dried fruit or nuts for decoration while the glaze is still soft.
- Optional Decoration: Alternatively, the cake can be lightly dusted with icing sugar or covered with a thin layer of buttercream and fondant or marzipan for a more festive presentation.
Notes
- Ensure the butter is very soft, almost at room temperature, to cream properly with the brown sugar.
- Use canned or homemade pumpkin puree; fresh pumpkin can be cooked and pureed if preferred.
- The dried fruit amounts can be adjusted to taste, and nuts can be added for extra texture.
- Baking times may vary due to pumpkin puree moisture, so check the cake for doneness regularly near the end of baking.
- The glaze can be thickened or thinned by adjusting the amount of lemon juice for your preferred consistency.
- This cake pairs well with a cup of tea or coffee and is perfect for holiday gifting or celebrations.
- Prep Time: 20 minutes
- Cook Time: 60 to 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
