Drunk & Nutty Pumpkin Amaretto Fruitcake

The recipe Drunk & Nutty Pumpkin Amaretto Fruitcake can be made in around 2 hours and 15 minutes. One portion of this dish contains about 11g of protein, 23g of fat, and a total of 561 calories. This dairy free and lacto ovo vegetarian recipe serves 6 and costs $1.77 per serving. 684 people were impressed by this recipe. It is perfect for Christmas. This recipe from Sumptuous Spoonfuls requires pumpkin puree, rum, flour, and nuts. Overall, this recipe earns a solid spoonacular score of 75%. Try Nutty As a Fruitcake (Healthy Version), Pumpkin Fruitcake, and Pumpkin Maple Amaretto Trifle for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the dried fruits in a bowl and pour the rum and amaretto over them and let them set for 30 minutes to an hour to plump up. Stir a few times during this time to make sure all the fruits get a good soaking.Preheat the oven to 350 degrees F. In a large mixing bowl, mix the pumpkin, sugar, eggs, oil, and vanilla. Stir till it's all mixed up well.Add the flours, flaxmeal, baking powder, salt, baking soda, spices, and nuts. Stir until the batter is mixed well and there are no pockets of flour anywhere. Add the drunken fruits with any "juice" that's not soaked up and stir them gently into the batter too.Spray a 9 x 5 inch loaf pan with cooking spray, then pour the batter in and smooth it out with a spatula. Sprinkle the top with a few extra nuts and some Turbinado sugar.Bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes or until a wooden pick or knife inserted in the center of the bread comes out clean. (Mine took about an hour and 25 minutes to cook through.) Remove from oven and allow it to cool off a bit.While the bread is cooling, mix up the glaze by mixing the powdered sugar with the rum and amaretto till smooth. The glaze should be very thin and syrupy. Remove the bread from its baking pan and set it on a serving plate. Drizzle the glaze over the bread and down the sides. Let the syrup soak in for a few minutes, then slice the bread and enjoy!

 

Step by step:

1. Put the dried fruits in a bowl and pour the rum and amaretto over them and let them set for 30 minutes to an hour to plump up. Stir a few times during this time to make sure all the fruits get a good soaking.Preheat the oven to 350 degrees F. In a large mixing bowl, mix the pumpkin, sugar, eggs, oil, and vanilla. Stir till it's all mixed up well.

2. Add the flours, flaxmeal, baking powder, salt, baking soda, spices, and nuts. Stir until the batter is mixed well and there are no pockets of flour anywhere.

3. Add the drunken fruits with any "juice" that's not soaked up and stir them gently into the batter too.Spray a 9 x 5 inch loaf pan with cooking spray, then pour the batter in and smooth it out with a spatula. Sprinkle the top with a few extra nuts and some Turbinado sugar.

4. Bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes or until a wooden pick or knife inserted in the center of the bread comes out clean. (Mine took about an hour and 25 minutes to cook through.)

5. Remove from oven and allow it to cool off a bit.While the bread is cooling, mix up the glaze by mixing the powdered sugar with the rum and amaretto till smooth. The glaze should be very thin and syrupy.

6. Remove the bread from its baking pan and set it on a serving plate.

7. Drizzle the glaze over the bread and down the sides.

8. Let the syrup soak in for a few minutes, then slice the bread and enjoy!

Nutrition Information:

covered percent of daily need