Pumpkin Fruit Cake
3/4 cup butter
3 eggs well beaten
2 cups canned pumpkin warmed
2 t. soda
1 cup sour milk
3 cups all - purpose flour
2 cups sugar (1 white, 1 brown)
1 T. cocoa
4 t. pumpkin pie spice (level)
1/2 t. salt
1 cup raisins
1 lb. mixed candied fruit
1/4 lb. candied cherries
1 cup black walnuts
Method:
Cream butter. Add pumpkin and eggs. Mix well. Dissolve soda in sour milk.
Add to pumpkin mixture and 'sift together dry ingredients. Add to pumpkin
mixture. Mix well. Dredge fruit and nuts in a small amount of the flour. Add
and mix well. Bake in a large 10 inch tube pan greased well. Bake for 2 1/2
hours at 300 degrees. Yields 16 servings. This is best if wrapped in a fruit
juice or wine - soaked cloth and stored in an airtight tin for a period of
time.
Mrs. Don Burns Rt. 1, Box 372 Belpre, Ohio
21st Annual Parkersburg (W.Va.) News Annual Cookbook 1975
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