Sprinkle yeast over warm water (110 to 115 degrees F) in a large mixing bowl; stir until dissolved. Stir in 1 teaspoon honey and let stand until foamy.

Meanwhile, combine remaining honey and pumpkin in small saucepan; heat until just warm (110 to 115 degrees F), not hot. Stir pumpkin mixture and orange juice into yeast. Add flours, oats, salt and cardamom; bat well (50 strokes by hand). Stir in fruits, nuts and orange rind. Spoon into greased 8 x 4 x 2-inch loaf pan. Cover and let stand in warm place 30 minutes or until nearly doubled in bulk.

Bake at 300 degrees F for 1 hour, 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool completely on wire rack.

Note: Aging fruitcake allows the moisture from the fruit to permeate the cake. Cakes may also be punctured and doused in liquor or fruit juice (up to 1 cup of liquid for 2-1/2 to 3 pounds of fruitcake); then wrapped in liquor or juice soaked cheesecloth to ripen. Plain or doused, cakes should be stored in air-tight containers or wrapped in plastic wrap, sealed in heavy duty sealable plastic bags and stored for several weeks before serving. Keep in a cool dry place.

Courtesy of the California Raisin Marketing Board