Boiled Fruit Cake
Stir fruit, sugar, butter, water, spice & soda in large saucepan over low heat, without boiling, until sugar dissolves & butter melts; bring to the boil.
Reduce heat; simmer, covered, 5 minutes. Remove from heat; stir in sherry. Cool to room temp.
Preheat oven to 160c fan forced. Grease deep 20cm round cake pan; line base and side with two layers of baking paper, extending paper 5cms above side.
Stir egg & sifted flours into fruit mixture. Spread mixture into pan; decorate with almonds.
Bake cake about 1 1/2 hrs. Brush top of hot cake with extra sherry. Cover cake with foil; cool in pan.
411 Calories per serve.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 328 | ||
Calories from Fat: 100 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 37.9mg | 12 % | |
Sodium 252mg | 9 % | |
Potassium 414.1mg | 11 % | |
Total Carbohydrate 54.4g | 16 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 50.5g | ||
Protein 3.5g | 5 % | |
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: 328
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