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Pumpkin Fruitcake Miniatures


  • 1 (29 ounce) can pumpkin
  • 1 cup vegetable oil
  • 4 cups granulated sugar
  • 5 cups all-purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 4 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 cups chopped walnuts
  • 2 cups raisins
  • 2 cups candied cherries, cut into quarters


  1. Mix pumpkin, oil and sugar in a large bowl.
  2. Sift together flour, baking soda, cloves, ginger, cinnamon and salt.
  3. Stir in raisins, walnuts and candied cherries.
  4. Distribute batter evenly in eight greased miniature loaf pans.
  5. Bake at 350 degrees F for 50 to 60 minutes or until cake starts to pull away from sides of pan.
  6. Cool for 10 minutes, then remove to a cooling rack.
  7. Wrap tightly and store.

The fruitcake keeps well in the refrigerator and can be frozen.

Yield: 8 miniature loaves

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