---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Pumpkin Fruitcake
  Categories: Cakes, Desserts, Diabetic
       Yield: 16 servings
  
    0.50 c  Unswt. apple orange juice;
    0.50 c  Raisins;
    1.00 c  Dried figs; Chopped
    1.00 c  Pumpkin; cooked or canned
    2.00 tb Sugar;
    0.25 c  Vegetable oil;
    1.50 c  Whole wheat flour;
    1.00 ts Baking soda
    1.00 ts Baking powder;
    1.00 ts Ground cinnamon;
    0.50 ts Ground nutmeg;
    0.25 ts Ground allspice
    0.13 ts Ground cloves;
    0.50 c  Walnuts; chopped
            Orange; rind grated
            (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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