Try this Island Christmas Cake recipe, or contribute your own.
Suggest a better descriptionFruit: Mix all ingredients together and refrigerate overnight, longer if possible. Cake: In a blender at medium speed cream butter and sugar. Add molasses, then add eggs, then lemon and orange juice and rinds. Sift together in separate bowl flours, baking powder, and spices then add to blender, mix well, scraping bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well. Add to small individual cake pans. Bake at 350 degrees for 15 to 20 minutes. Cool before removing from pan. Yield: 18 mini loaves NOTES : Recipe Courtesy of Cynthia Long, Pastry Chef of Soul Cafe, NYC Recipe by: IN FOOD TODAY SHOW #INL108
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Serving Size: 1 Serving (3252g) | ||
Recipe Makes: 1 servings | ||
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Calories: 7311 | ||
Calories from Fat: 4231 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 470.1g | 627 % | |
Saturated Fat 264.9g | 1325 % | |
Monounsaturated Fat 133.8g | ||
Polyunsanturated Fat 28.3g | ||
Cholesterol 5205.2mg | 1602 % | |
Sodium 4908.1mg | 169 % | |
Potassium 5674.5mg | 149 % | |
Total Carbohydrate 534.8g | 157 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 523.2g | ||
Protein 141.3g | 202 % | |
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: 7311
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