Delicious fruit cake made with candied fruit, nuts and spices.
Add 1 cup of the flour to the fruits and mix (this will keep the dried fruits from sticking together.)
For the cake's batter: Cream 2 sticks butter with 1 cup dark brown sugar. Add 6 egg yolks to the butter and brown sugar; mix well with electric mixer. Add 2 tablespoons vanilla flavoring. Sift together 3 cups plain flour along with the dry spices (cinnamon, allspice, cloves and nutmeg); measure to just have 3 cups. Add these dry ingredients alternately with the 1/2 cup liquid. Beat 6 egg whites until very stiff and fold into the rest of the cake's batter. (After beating egg white until just frothy, add a pinch of salt and continue beating egg whites until stiff.) Add all the floured candied fruit. (The mixed fruit comes chopped; no need to chop the other fruits or nuts; they will be sliced when serving the cake. I use both CLEAN hands to mix all the fruit in with the batter; it works better that way.) Bake cakes in a 250 degree oven until toothpick comes out clean. Put pan of water underneath the cakes to add moisture to the cakes.
Cook's notes: When making this recipe on Nov. 3, I used my new silicone (rubber) tube cake pan and a new Teflon coated tube pan, both sprayed with oil, and the cakes came out perfectly. I did not have to use parchment paper to line the pans (a job that
s sometime hard to do.) Betty uses 1 box each of dark and light raisins; I use one-half box each; your choice. This recipe made 2 tube pan cakes and 1 small loaf pan cake. While the cakes are still warm, pour small amount of apricot brandy over each cake; then repeat this process each week until ready to serve. Forget the jokes about fruitcake; this cake is delicious.
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Serving Size: 1 Serving (3259g) | ||
Recipe Makes: Servings | ||
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Calories: 12139 | ||
Calories from Fat: 4558 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 506.4g | 675 % | |
Saturated Fat 151.3g | 757 % | |
Monounsaturated Fat 221.4g | ||
Polyunsanturated Fat 99.6g | ||
Cholesterol 1754.9mg | 540 % | |
Sodium 3132.2mg | 108 % | |
Potassium 5213.1mg | 137 % | |
Total Carbohydrate 1855.5g | 546 % | |
Dietary Fiber 92.7g | 371 % | |
Sugars, other 1762.8g | ||
Protein 140g | 200 % | |
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: 12139
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