Ingredients
3/4 cup butter, softened1-1/2 cups sugar3 large eggs, room temperature1 cup canned pumpkin2 cups all-purpose flour2 teaspoons baking powder1-1/2 teaspoons pumpkin pie spice1/2 teaspoon salt1/4 teaspoon baking soda2/3 cup whole milk1/2 cup chopped pecans1/2 cup chopped dates1/2 cup raisins10 red candied cherries, choppedGLAZE:1-1/2 cups confectioners’ sugar1/4 teaspoon vanilla extract2 to 3 tablespoons milk
Preparation
In a large bowl, cream butter and sugar. Add eggs; mix well. Stir in pumpkin. Combine the flour, baking powder, pumpkin pie spice, salt and baking soda; add to creamed mixture alternately with milk. Fold in the pecans, dates, raisins and cherries.
Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.
