MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin Fruitcake
  Categories: Cakes, Desserts, Diabetic
       Yield: 16 servings
  
     1/2 c  Unswt. apple orange juice;          1 ts Baking powder;
     1/2 c  Raisins;                            1 ts Ground cinnamon;
       1 c  Dried figs; Chopped               1/2 ts Ground nutmeg;
       1 c  Pumpkin; cooked or canned         1/4 ts Ground allspice
       2 tb Sugar;                            1/8 ts Ground cloves;
     1/4 c  Vegetable oil;                    1/2 c  Walnuts; chopped
   1 1/2 c  Whole wheat flour;                       Orange; rind grated
       1 ts Baking soda                              (2 ts dry)
  
   Combine the juice, raisins and figs in a bowl.  Let stand for 1 hour
   or overnight.
   
   Beat together the pumpkin, sugar and oil.  Stir in the fruit mixture.
   Add the flour, baking soda, baking powder and spices.  Mix well.  Add
   the nuts and orange rind.  Stir to blend well.
   
   Pour the batter into a lightly oiled 8 x 5 inch loaf pan.  Bake in
   325 F oven for 40 to 45 minutes, or until a toothpick inserted into
   the center comes out clean.  Let cool in the pan for 5 min.
   
   Remove from pan and cool thoroughly on a wire rack.  Wrap in foil and
   refrigerate until ready to use.
   
   1/2 inch slice - 160 calories, 1 bread exchange, 1 fruit, 1 fat 26
   grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221
   mg potassium, 0 cholesterol
   
   Source:  Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman, 1986
   Shared by Elizabeth Rodier, Nov 93.
  
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