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    You are in: Home / Recipes / Orange-Cranberry-Date Pumpkin Cake Recipe
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    Orange-Cranberry-Date Pumpkin Cake

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    2 Total Reviews

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    • on November 20, 2013

      Utterly fantastic! My family has declared it a must for all winter holidays. They said it tasted like a moist pumpkin fruit cake. Admit I used chopped, crystalized ginger in the absence of having fresh ginger, and for a double batch, I used 1 1/2 tsp. of Boyajian orange oil in place of the orange zest. Used all unbleached white flour as I ran out of whole wheat. Bumped up the cinnamon a bit, too, as we like spice. Otherwise, I followed the recipe as is. We didn't want or need sugar or frosting. It's amazing how much fruit and nuts this batter can hold. Thank you, Engrossed!

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    • on January 29, 2011

      This is a lovely loaf. Moist and flavourful, and super quick to put together. Don't let the list of ingredients sway you from trying this one. I made as written, using the following options: 1/4 cup white sugar, did not use fresh ginger, used allspice, 1/2 cup each of the cranberries and nuts, but only 1/4 cup of dates. I used a 4-1/2 x 11-1/2 loaf pan and it baked perfectly in 60 minutes. Because of the sweetness of the loaf, I opted to dust with icing sugar. I didn't want the frosting to outshine the loaf. I only wish I'd had time to make this during the Craze-E Gifts Contest. Thanks for your wonderful creation Engrossed. :)

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    Nutritional Facts for Orange-Cranberry-Date Pumpkin Cake

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 525.9
    Calories from Fat 227
    Total Fat 25.2 g
    Saturated Fat 8.3 g
    Cholesterol 73.1 mg
    Sodium 321.3 mg
    Total Carbohydrate 71.9 g
    Dietary Fiber 2.4 g
    Sugars 54.5 g
    Protein 5.8 g


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