Try this Sweet and Spicy Fruitcake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325F. Grease two 3-cup heat-safe bowls. Line bottom and side with foil; grease foil. In large bowl, combine walnuts, figs, apricots, chocolate chips and 1/4 cup flour to mix well. In small bowl, with mixer at low speed, beat sugar, eggs and butter until well blended. Add jelly, remaining ingredients and 1 1/4 cups flour. Beat at low speed until blended. Toss mixture with dried fruit in large bowl. Spoon into prepared bowls. Cover bowls with greased foil. Bake 40 minutes; uncover and bake 40 minutes longer or until toothpick inserted in center comes out clean. Remove to wire racks to cool. If desired, brush cooled fruitcakes with 1 tablespoon melted apple jelly and sprinkle each with 2 tablespoons finely chopped dried apricots. Store in cool place up to 3 weeks. Makes 2 small fruitcakes. *Or, substitute 1/3 cup McIlhenny Farms[TM] Pepper Jelly for apple jelly and omit TABASCO? pepper sauce. Busted by Karen Sonnessa
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Serving Size: 1 Serving (1954g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6478 | ||
Calories from Fat: 4238 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 470.9g | 628 % | |
Saturated Fat 112.7g | 564 % | |
Monounsaturated Fat 122g | ||
Polyunsanturated Fat 202g | ||
Cholesterol 4328.6mg | 1332 % | |
Sodium 4202.5mg | 145 % | |
Potassium 3808.9mg | 100 % | |
Total Carbohydrate 418.3g | 123 % | |
Dietary Fiber 39.1g | 157 % | |
Sugars, other 379.2g | ||
Protein 206g | 294 % | |
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: 6478
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