Add 1 cup of the flour to the fruits and mix (this will keep the dried fruits from sticking together.)
For the cake's batter: Cream 2 sticks butter with 1 cup dark brown sugar. Add 6 egg yolks to the butter and brown sugar; mix well with electric mixer. Add 2 tablespoons vanilla flavoring. Sift together 3 cups plain flour along with the dry spices (cinnamon, allspice, cloves and nutmeg); measure to just have 3 cups. Add these dry ingredients alternately with the 1/2 cup liquid. Beat 6 egg whites until very stiff and fold into the rest of the cake's batter. (After beating egg white until just frothy, add a pinch of salt and continue beating egg whites until stiff.) Add all the floured candied fruit. (The mixed fruit comes chopped; no need to chop the other fruits or nuts; they will be sliced when serving the cake. I use both CLEAN hands to mix all the fruit in with the batter; it works better that way.) Bake cakes in a 250 degree oven until toothpick comes out clean. Put pan of water underneath the cakes to add moisture to the cakes.
Cook's notes: When making this recipe on Nov. 3, I used my new silicone (rubber) tube cake pan and a new Teflon coated tube pan, both sprayed with oil, and the cakes came out perfectly. I did not have to use parchment paper to line the pans (a job that
s sometime hard to do.) Betty uses 1 box each of dark and light raisins; I use one-half box each; your choice. This recipe made 2 tube pan cakes and 1 small loaf pan cake. While the cakes are still warm, pour small amount of apricot brandy over each cake; then repeat this process each week until ready to serve. Forget the jokes about fruitcake; this cake is delicious.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3259g)|
|Recipe Makes: Servings|
|Calories from Fat: 4558 (38%)|
|Amt Per Serving||% DV|
|Total Fat 506.4g||675 %|
|Saturated Fat 151.3g||757 %|
|Monounsaturated Fat 221.4g|
|Polyunsanturated Fat 99.6g|
|Cholesterol 1754.9mg||540 %|
|Sodium 3132.2mg||108 %|
|Potassium 5213.1mg||137 %|
|Total Carbohydrate 1855.5g||546 %|
|Dietary Fiber 92.7g||371 %|
|Sugars, other 1762.8g|
|Protein 140g||200 %|
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: 12139
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!