Delicious, delicious, and free of gluten pumpkin muffins with frosting. These are a favorite treat of our gluten-free son. Choosing soy milk instead dairy milk is an option.
| Servings: | 12 |
| Yield: | 1 to 10 – inch bundt pan |
Ingredients
- 1 ½ cups white sugar
- 1 cup shortening
- 2 eggs
- 3 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups chopped walnuts
- 1 ½ cups raisins
- 1 ½ cups dates, pitted and chopped
- ½ cup maraschino cherries, coarsely chopped
- 2 cups applesauce
- 6 maraschino cherries, halved
- 6 pecan halves
Instructions
- Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
- In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
- Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
- Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
- Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
- Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.
Nutrition Facts
| Calories | 625 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 271 mg |
| Sugars | 52 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Being more brave than smart, I made a double batch and also made muffins. The double batch made 2 fruitcakes -my Bundt pans are 7”- and 24 muffins. Sampled the muffins and they are very good. I think the fruitcake with some cream cheese spread will be a hit.
Good but a bit crumbly.
I have made this a couple times now. It is absolutely fabulous. No adjustments necessary
I made this exactly as written – I made this for a Fundraising Bake sale – I cut in to 6 BIG wedges and it sold fast ! It also freezes nicely and will serve 20-24 people.
Very simple recipe. The applesauce makes it moist. I added dried cranberries too.
Made this exactly as recipe states, fabulous!
One slice is never enough. Easy to make and delish.
Great holiday dessert. whole family loved it.
Delicious! Moist and spicy. I didn’t use cherries or nuts, and I think I like it that way. Yum, yum!
I always made the fruitcake with the mincemeat and sweetened condensed milk; but this year I decided to try this, because I had a lot of applesauce leftover from something else. It is wonderfully moist with the right balance of spices. This is my new tradition!
Excellent, subbed dried apples for dates, moist and light.
I have made this recipe twice already, and everyone absolutely loves it!! I like it for the fact that there is not one bit of citron/candied fruit in it. Everything is “natural”, and the added applesauce gives the cake an excellent moist texture and taste to it. I’m not a big “cloves” or “allspice” person, so I added a “pinch” more of cinnamon, and it still came out great. I also can’t eat walnuts, but added more dates, raisins and cherries to the mix, and you couldn’t even notice the nuts weren’t in the cake. I plan on making this cake for Christmas, and the best part is that whatever is left (which there usually isn’t any) I can wrap in plastic wrap and freeze! This recipe is definitely something worth trying!! I love it!!
Okay but forget the cherries, I didn’t and was disapointed