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Name: Fruitcake
Prep time: 1 h
Total time: 5 h
Yield: 10
Cuisine: American
Ingredients: 1 pound Butter; 10 Eggs; 1 teaspoon Vanilla extract; 2 cups Sugar; 5 cups Self rising flour 2 cups for the batter 3 cups for flouring the fruit and nuts; 1 teaspoon Allspice; 1 teaspoon Cinnamon; 1 small can Crushed pinneapple; 1 pound Candied pinneapple; 1 pound Candied cherries; 2 cans Coconut; 1 box White raisins; 1 quart and 1 cup Raisins

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INGREDIENTS

1 pound Butter
10 Eggs
1 teaspoon Vanilla extract
2 cups Sugar
5 cups Self rising flour ; 2 cups for the batter 3 cups for flouring the fruit and nuts
1 teaspoon Allspice
1 teaspoon Cinnamon
1 small can Crushed pinneapple
1 pound Candied pinneapple
1 pound Candied cherries
2 cans Coconut
1 box White raisins
1 quart and 1 cup Raisins

Servings

INSTRUCTIONS

Do not use a mixer.

Place a pan of water on bottom shelf of oven. Preheat oven to 225 degrees. Cook for 2-4 hours.

Wrap tightly in wine-soaked cheese cloth and tin foil and freeze cakes for at least a week.

NOTES

Mom adds 4-10 pounds of chipped candied fruit for 4 cakes, and a large bag of pecans, a double handful of walnuts, twelve eggs, and one and one-half cups of cheap sweet red wine.

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 10 Servings

Calories: 1214
Calories from Fat: 620 (51%)

Amt Per Serving		% DV

	Total Fat 68.9g	92 %
	Saturated Fat 48.4g	242 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 2.7g
Cholesterol 283.6mg		87 %
Sodium 12968.1mg		447 %
Potassium 522.8mg		14 %
Total Carbohydrate 133.5g		39 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 122.4g
Protein 19.8g		28 %
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.

About Our Nutrition Facts

Calories per serving: 1214

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