An Eggless Fruitcake Suited to Special Tastes

“I have been baking this fruitcake for my family, church and school holiday parties since the ‘50s,” Lucille Haviland writes. “Two of my children were allergic to eggs and others did not like the hard citron so I devised this recipe to please all of them. It keeps well in the refrigerator or freezer. It can also be made with four cups of home-cooked pumpkin, which is where many a jack-o’-lantern has ended up.” EGGLESS PUMPKIN FRUITCAKE

1 (29-ounce) can pumpkin

1 cup oil

4 cups sugar

5 cups flour

4 teaspoons baking soda

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon salt

2 cups raisins

2 cups chopped walnuts

2 cups candied cherries, cut in quarters

Mix pumpkin, oil and sugar in large bowl. Sift together flour, baking soda, cloves, ginger, cinnamon and salt. Stir in raisins, walnuts and candied cherries.

Distribute batter evenly in greased 8 (5x2 1/2-inch) loaf pans. Bake at 350 degrees 50 to 60 minutes or until cake starts to pull away from sides of pan. Cool 10 minutes, then remove from pans to cooling racks. Wrap tightly for storing. Makes 8 miniature loaves.

--LUCILLE M. HAVILAND

San Diego