Try this Apricot-Nut Fruitcake Pt 1/2 recipe, or contribute your own.
Suggest a better description1. A day or two before baking the cake, combine all the dried fruits and nuts in a large bowl and toss well with the rum or Calvados and cider. Cover with plastic wrap and set aside in a cool place for at least 24 hours. Toss the mixture occasionally. 2. On the baking day, prepare pans. Use one tube pan 10 x 4 inches or one 9 1/4-inch tube pan (9 cup capacity) plus 2 baby loaf pans, each 6 x 3 1/2 x 2 inches, or the equivalent in capacity (cake consists of about 12 cups batter.) Lightly grease pan(s), cut paper liners to cover both bottom and sides, press paper in place, then grease paper. Position rack in center of oven for 1 large cake, or divide oven in thirds for several cakes. Preheat oven to 325 F (165 C). 3. Sift both flours, the baking powder, baking soda, salt, and spices together onto wax paper. Set aside. To make the cake batter, use a spoon and a mixing bowl or the electric mixer to cream together the butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Stir in vanilla. Add the flour mixture in 3 or 4 additions, beating very slowly to blend after each addition. The batter will be quite stiff. Stir in the grated apple and applesauce. Stir the macerated fruit-nut-rum mixture, then add it to the batter along with all the liquid. Stir the batter with a sturdy wooden spoon until well blended; really the best way to blend is with your bare hands. 4. Spoon the batter into the prepared pan(s), filling them about 2/3 continued in part 2
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Serving Size: 1 Serving (2085g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3151 | ||
Calories from Fat: 1251 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139g | 185 % | |
Saturated Fat 46.6g | 233 % | |
Monounsaturated Fat 50.9g | ||
Polyunsanturated Fat 18.7g | ||
Cholesterol 5318mg | 1636 % | |
Sodium 2773.9mg | 96 % | |
Potassium 2280.9mg | 60 % | |
Total Carbohydrate 286.8g | 84 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 273.8g | ||
Protein 187.8g | 268 % | |
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: 3151
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