This was my first attempt to bake a fruit cake and it turned out very tasty. I wanted to try it out for Christmas. Got a good review from my 6 year old and my neighbour. I tried two versions one with carrot pineapple and the other with pumpkin/pineapple. My little one helped me with the pumpkin version.
Happy Holidays to all.
Ingredients:
Flour - 1 cup
Baking soda. - 1/2 tsp
Baking powder. -1/2 tsp
Salt - 1/4 tsp
Brown sugar. - 1/2 cup
Pumpkin and
pineapple puree - 1/2 cup.
Butter(room temp) - 1/4 cup
Milk. - 40 ml (0.17 cups)
Egg. - 1
Dark chocolate powder - 1 tsp
Cardamom powder - 1/4 tsp
Cinnamon powder. - 1/4 tsp
Raisins - 1/2 cup
Walnuts(chopped) - 40 gms (0.17 cups)
Combine dry ingredients - flour,baking powder, baking soda, salt, cinnamon/ cardamom and chocolate powders together in a bowl.
Preheat the oven to 350F. Cream the butter and brown sugar together to a smooth batter followed by the egg and the pumpkin/ pineapple purees. Blend in half of the flour mix into the butter mix followed by part of the milk and mix well. Blend in the rest of flour mix and milk. Blend them together, do not beat the mix. Fold in the raisins and walnuts mixing well.
Bake the mix in a buttered baking pan for about 40-45 minutes or until toothpick comes out clean.
Tips:
1. You can use a mix of whole wheat and all purpose flour for a healthier version.
2. You can use only pumpkin or carrot puree without pineapple. I used 75% pumpkin puree and 25% pineapple puree.
3. The egg can be replaced with 1/4 cup banana/ 1/3 cup applesauce or flaxseed(1 tbsp ground flaxseed with 1/3 cup of water).
4. The dried raisins can be replaced partly or completely with dried cranberries.
Recipe source:
https://www.dairygoodness.ca/recipes/pumpkin-bread-with-dried-fruit
The carrot pineapple cake below :
Made 2 loaves of the size shown below.
Recipe source for the carrot pineapple version :
http://www.pillsbury.com/recipes/pineapple-carrot-muffins/c8384951-0e3b-4a18-82d2-39f03c8f6bec
Happy Holidays to all.
Ingredients:
Flour - 1 cup
Baking soda. - 1/2 tsp
Baking powder. -1/2 tsp
Salt - 1/4 tsp
Brown sugar. - 1/2 cup
Pumpkin and
pineapple puree - 1/2 cup.
Butter(room temp) - 1/4 cup
Milk. - 40 ml (0.17 cups)
Egg. - 1
Dark chocolate powder - 1 tsp
Cardamom powder - 1/4 tsp
Cinnamon powder. - 1/4 tsp
Raisins - 1/2 cup
Walnuts(chopped) - 40 gms (0.17 cups)
Combine dry ingredients - flour,baking powder, baking soda, salt, cinnamon/ cardamom and chocolate powders together in a bowl.
Preheat the oven to 350F. Cream the butter and brown sugar together to a smooth batter followed by the egg and the pumpkin/ pineapple purees. Blend in half of the flour mix into the butter mix followed by part of the milk and mix well. Blend in the rest of flour mix and milk. Blend them together, do not beat the mix. Fold in the raisins and walnuts mixing well.
Bake the mix in a buttered baking pan for about 40-45 minutes or until toothpick comes out clean.
Tips:
1. You can use a mix of whole wheat and all purpose flour for a healthier version.
2. You can use only pumpkin or carrot puree without pineapple. I used 75% pumpkin puree and 25% pineapple puree.
3. The egg can be replaced with 1/4 cup banana/ 1/3 cup applesauce or flaxseed(1 tbsp ground flaxseed with 1/3 cup of water).
4. The dried raisins can be replaced partly or completely with dried cranberries.
Recipe source:
https://www.dairygoodness.ca/recipes/pumpkin-bread-with-dried-fruit
The carrot pineapple cake below :
Made 2 loaves of the size shown below.
http://www.pillsbury.com/recipes/pineapple-carrot-muffins/c8384951-0e3b-4a18-82d2-39f03c8f6bec
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