Pumpkin Bundt Cake with Fruit and Rosemary Orange Glaze

Loaded with dried fruit and topped with a savoury rosemary glaze, this pumpkin cake is moist and light. It's sure to become a family favourite.

½ cup raisins, chopped (125 mL)
½ cup dried apricots (125 mL)
½ cup pecans, chopped (125 mL)
2½ cups whole-wheat flour (625 mL)
1 Tbsp. baking powder (15 mL)
¾ tsp. baking soda (4 mL)
1 tsp. ground cinnamon (5 mL)
¾ tsp. ground nutmeg (5 mL)
¾ tsp. ground ginger (5 mL)
¾ tsp. allspice (4 mL)
½ tsp. sea salt (2 mL)
1 cup Erythritol Gold  (250 mL)
2 eggs
⅔ cup milk (150 mL)
¼ cup extra-virgin olive oil (50 mL)
1 tsp. pure vanilla extract (5 mL)
1 (14 oz) can unsweetened pumpkin purée (not pie filling) (398 mL)

Rosemary Orange Glaze:
¼ cup orange juice, freshly squeezed (50 mL)
2 cups Monk Fruit Sweetener with Erythritol (Powdered) (500 mL)
1-2 tsp. orange zest, finely grated (5-10 mL)
½ tsp. fresh rosemary, finely chopped (2 mL)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Place oven rack in the middle position. Lightly butter or spray with oil a bundt pan that will hold at least 9 cups (2.25 L).

Measure out and prepare raisins, apricots and pecans. In a large bowl, place flour, baking powder and soda, spices and sea salt. Add brown sugar. Using a fork, stir until evenly mixed. In a medium-size bowl, whisk eggs with milk, oil and vanilla. Whisk in pumpkin just until smooth. Scrape into flour mixture, then stir just until mixed. Stir in raisins, apricots and pecans until evenly distributed. Turn into prepared pan and smooth top.

Bake until a cake tester inserted in centre of cake comes out clean, 55-60 minutes.

Let stand 10 minutes. Run a knife around outer pan edges-loosen cake. Turn out onto a wire rack set over a baking sheet. Cool.

Meanwhile, for glaze, pour juice into a small bowl. Using a fork, stir in sugar, then orange rind and rosemary until shiny and smooth. Spoon overtop cooled cake, letting some drip down sides.

Scoop up any glaze from sheet and re-drizzle overtop. Cake will keep well in an airtight container at room temperature up-2 days or in the refrigerator at least 1 week.

Makes 1 (10") bundt cake.

Nutrients per slice 6.2 g protein, 9.9 g fat, 67.3 g carbohydrates, 5.6 g fibre, 2.6 mg iron, 94 mg calcium, 364 calories, 263 mg sodium Good source of iron.