Recipe from Charlotte Latin School Cooking with Class. La McLeod's Recipe
Line a 10-inch tube pan with foil. Mix fruits, nuts, and 1/4 cup brandy together and let stand. Cream butter; add sugar, beat until light and fluffy. Mix eggs one at a time, beating well. Sift flour and dry ingredients. Divide in half. Stir 1/2 of flour in fruit and nut mixture. Coat well. Stir 1/2 of flour in fruit and nut mixture. Coat well. Stir the other 1/2 of flour in egg mixture with 2 tablespoons brandy. Mix fruit and batter well. Pour into pan and bake 3 hours and 45 minutes at 275 degrees. (Place pan of water in bottom of oven to keep cake moist.) Cool 5 minutes and remove from pan. Carefully remove aluminum foil. Cool cake on wire rack. Wrap in brandy-soaked cheesecloth and store in air-tight container. This cake should be made several weeks before it is to be cut. It can be made several months ahead. It helps to cut this cake with a very thin, sharp knife.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 512 | ||
Calories from Fat: 203 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 27.5mg | 8 % | |
Sodium 121.4mg | 4 % | |
Potassium 312.5mg | 8 % | |
Total Carbohydrate 74.8g | 22 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 70.4g | ||
Protein 5.1g | 7 % | |
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: 512
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