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Berkshire Fruit Cake

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Submitted by emo

YIELD

1 5 1/2 lb cake

PREP

25 min

COOK

4 hrs

READY

4 hrs

Ingredients

3 ⅓ 789
CUPS ML CAKE FLOUR
sifted
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML CLOVES
½ 2.5
TEASPOON ML MACE
1 237
CUP ML BUTTER
or shortening
1 237
CUP ML SUGAR
6 6
LARGE LARGE EGGS
well beaten
4 ½ 1.1
4 ½ 1.1
CUPS L CURRANTS
1 237
CUP ML CITRON
thinly cut
¼ 59
CUP ML GRAPE JUICE
¾ 177
CUP ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 684g (24.1 oz)
Amount per Serving
Calories 1899 27% 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?
Trans-fat Free, High Fiber
 

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