Pumpkin Fruitcake

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs, room temperature
• 1 cup canned pumpkin
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup whole milk
• 1/2 cup chopped pecans
• 1/2 cup chopped dates
• 1/2 cup raisins
• 10 red candied cherries, chopped
• 1-1/2 cups confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons milk

1. 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.
2. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 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.
3. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.

butter, sugar, eggs, pumpkin, flour, baking powder, pumpkin pie spice, salt, baking soda, milk, pecans, dates, raisins, red candied cherries, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/pumpkin-fruitcake/ (may not work)