By Engrossed on November 30, 2010
Photo by Diana #2
Photo by Diana #2
"Try this soft fruity pumpkin cake. When I saw the contest ingredients that could be used in baked goods, orange and pumpkin immediately came to mind to tie them all together. What I came up with is extra special for you to bake and give to family and friends during the Holidays. You can easily make this in 12 muffin tins or double it in a bundt pan. For gift giving, mini loaf pans are nice. I’m giving you a choice of 3 delicious toppings: dust with confectioner’s sugar, frost it with neufchatel frosting or ice it with white chocolate icing. Or you can make multiple loafs and try all 3! This gets even better after it sits for a couple of days, the spice and orange flavors come out more."
Serving Size: 1 (155 g)
Servings Per Recipe: 8
"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!"
"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. :)"