Description

This Pumpkin Fruitcake is a moist and dense cake filled with warm spices and a medley of dried fruits, perfect for autumn or holiday celebrations. Made with pumpkin puree, brown sugar, and aromatic spices like cinnamon, allspice, nutmeg, and dried ginger, it offers a rich flavor complemented by a tangy lemon glaze. The cake is baked to perfection in a springform pan and can be decorated with additional dried fruit, nuts, or frosting if desired.

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 Fruit

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 Toppings

More chopped dried fruit or nuts to top

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Instructions

Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Grease and line a springform pan with parchment paper to ensure the cake doesn’t stick.
Make the Batter: In a mixing bowl, cream the very soft unsalted butter with the brown sugar until smooth and creamy. Add the eggs one at a time and mix thoroughly after each addition. Stir in the pumpkin puree until the mixture is well combined.
Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, cinnamon, allspice, nutmeg, dried ginger, and fine sea salt. Have the milk measured and ready.
Incorporate Dry Ingredients and Milk: Gradually add the dry ingredient mixture and the milk alternately into the butter-egg mixture. Fold gently after each addition to keep the batter light.
Add Dried Fruits: Fold in the raisins, cranberries, and chopped apricots evenly throughout the batter to distribute the fruits uniformly.
Bake the Cake: Pour the batter into the prepared springform pan, then bake in the preheated oven for 60 to 80 minutes. Baking time varies based on your oven, pan size, and moisture of pumpkin puree. The cake is done when a toothpick inserted in the center comes out clean.
Make the Glaze: In a small bowl, mix the icing sugar with 2 tablespoons of lemon juice. Add the third tablespoon only if needed to achieve a thick but pourable consistency.
Glaze the Cake: While the cake is still slightly warm, pour or brush the glaze over the surface. Optionally, decorate immediately with additional chopped dried fruits or nuts.
Optional Decoration: Alternatively, sprinkle the cake lightly with icing sugar, or cover it with a thin layer of buttercream and fondant or marzipan for a more festive finish.

Notes

Use room temperature eggs for best mixing results to ensure a smooth batter.
The baking time may vary depending on the moisture content of the pumpkin puree; fresher homemade pumpkin tends to be moister, so check the cake frequently near the end of baking.
If you prefer, substitute dried fruits or add nuts according to personal taste or availability.
For a thicker glaze, use less lemon juice; for a thinner glaze, add a bit more gradually.
The cake can be stored in an airtight container for up to 5 days and tastes great after a day or two when the flavors meld.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American