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Berkshire Fruit Cake

 

15

Yield

1

5 1/2 lb cake

Prep

25

min

Cook

4

hrs

Ready

4

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 ⅓ cups cake flour
sifted
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon mace
*
1 cup butter
or shortening
1 cup sugar
6 large eggs
well beaten
4 ½ cups raisins, seedless
4 ½ cups currants
1 cup citron
thinly cut
¼ cup grape juice
¾ cup molasses

Directions

Sift flour once, measure, add baking powder, salt, and spices; sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add eggs and beat well.

Add fruit, grape juice, and molasses, and mix well.

Add flour gradually, beating after each addition until smooth.

Turn into tube pan, which has been greased, lined with heavy paper, and again greased.

Bake in very slow oven ( 250 F ) 4½ hours, or until done.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 684g (24.1 oz)
Amount per Serving
Calories 189927% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 439mg 146%
Sodium 1070mg 45%
Total Carbohydrate 114g 114%
Dietary Fiber 8g 34%
Sugars g
Protein 53g
Vitamin A 42% Vitamin C 388%
Calcium 39% Iron 108%
* based on a 2,000 calorie diet How is this calculated?

 

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