Recipe - Pumpkin Fruitcake

One half cup Unswt. apple orange juice;
One half cup Raisins;
1 cup Dried figs; Chopped
1 cup Pumpkin; cooked or canned
2 tablespoon Sugar;
One fourth cup Vegetable oil;
1 One half cup Whole wheat flour;
1 teaspoon Baking soda
1 teaspoon Baking powder;
1 teaspoon Ground cinnamon;
One half teaspoon Ground nutmeg;
One fourth teaspoon Ground allspice
1/8 teaspoon Ground cloves;
One half cup Walnuts; chopped
Orange; rind grated
(2 teaspoon 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.

One half 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip