Try this Fig Fruit Cake recipe, or contribute your own.
Suggest a better descriptionButter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter generously again. Set oven for 250 degrees F. Cover figs with very hot water, and let stand 10 minutes. Drain. With scissors, snip off stems. Then cut figs, cherries and pineapple into tiny bits. Add chopped nuts and half the sifted flour. Mix together lightly. Sift remaining flour with salt, baking powder and spices. Cream shortening, sugar, egg yolks and melted chocolate. Whip egg whites until very light. Combine all ingredients until just mixed. Place in baking pan. Bake in slow oven (250 F.) for about 3 to 4 hours. Place pan of hot water in bottom of oven. When cool, brush with hot corn syrup and decorate with figs, candied fruit and nuts. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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Serving Size: 1 Fruitcake (3289g) | ||
Recipe Makes: 1 Fruitcake | ||
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Calories: 9184 | ||
Calories from Fat: 1791 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 199g | 265 % | |
Saturated Fat 67.3g | 337 % | |
Monounsaturated Fat 78.7g | ||
Polyunsanturated Fat 27.1g | ||
Cholesterol 5325.8mg | 1639 % | |
Sodium 2668.6mg | 92 % | |
Potassium 3669.2mg | 97 % | |
Total Carbohydrate 1682.7g | 495 % | |
Dietary Fiber 35g | 140 % | |
Sugars, other 1647.6g | ||
Protein 204.4g | 292 % | |
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: 9184
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