Try this Holiday Fruitcake with Louisiana Pecans recipe, or contribute your own.
Suggest a better descriptionCombine raisins and currents with citron and nuts. Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts. Cream butter until soft and smooth, blend in sugar throughly, and add eggs one at a time, beating well after each egg is added. Add marmalade, beat. Add remaining flour mixture alternately with honey and sherry mixing well after each addition. Stir in floured fruits and nuts, and mix well until distributed through the batter. Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecans halfs and bake at 250F for 2-1/2 to 3 hours, depending on size of pan. Cakes are done when they pull away from sides of pan and are firm to the touch in the center. EDITORS NOTE: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging. Louisiana Conservationist - November/December 1991
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Serving Size: 1 Serving (8525g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 19033 | ||
Calories from Fat: 9447 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1049.7g | 1400 % | |
Saturated Fat 562.3g | 2812 % | |
Monounsaturated Fat 306.7g | ||
Polyunsanturated Fat 72.8g | ||
Cholesterol 14640.4mg | 4505 % | |
Sodium 16941.2mg | 584 % | |
Potassium 18277.1mg | 481 % | |
Total Carbohydrate 2036.4g | 599 % | |
Dietary Fiber 92.8g | 371 % | |
Sugars, other 1943.6g | ||
Protein 491.4g | 702 % | |
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: 19033
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