Try this James Beards Mothers Fruit Cake recipe, or contribute your own.
Suggest a better descriptionPlace cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl. Marinate in brandy 2 days stirring occasionaly. Add nuts and 1/4 cup of flour, stir well. Cream butter with two sugars add eggs mixing well between each. Add chocolate and brandy. Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix and blend thoroughly. Pour into tin, hollow the centre, bake 150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two months to mature.
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Serving Size: 1 Serving (457g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 992 | ||
Calories from Fat: 326 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 561mg | 173 % | |
Sodium 310.1mg | 11 % | |
Potassium 925.8mg | 24 % | |
Total Carbohydrate 152.2g | 45 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 145.6g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 992
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