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California Molded Fruitcake

 

24

Yield

12

servings

Prep

15

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ cups butter
2 cups sugar
6 large eggs
separated
½ teaspoon cream of tartar
*
1 cup milk
1 teaspoon brandy
extract, or (3/4 cup milk, 1/4 cup brandy)
*
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
½ teaspoon salt
2 cups golden raisins
1 cup apricots
chopped
*
½ cup candied orange peel
chopped
*
1 cup walnuts
coarsely chopped

Directions

Beat butter until light and creamy.

Gradually add sugar, beating until smooth.

Beat egg yolks together lightly and add. Combine milk, brandy and vanilla.

Mix flour and salt together. Alternately add milk mix and flour mix to butter mix.

Fold in fruits and nuts. Beat egg white with cream of tartar until stiff but not dry.

Fold whites into batter gently but thoroughly.

Pour mixture into 2 buttered and floured 6-cup molds.

Bake 275F for 2½ hours or until they test done.

Cool. Unmold.

 

* not incl. in nutrient facts

Add review

 

 

Comments

turned out fine - smelled heavenly. how would you all store ? freeze or cold cellar? wrap in plastic wrap & foil? thanks!

about 12 years ago

John

I would be certain to freeze this fruit cake. There doesn't seem to be enough alcohol to store it in a cold cellar like a heavy traditional fruitcake. The recipe certainly sounds good and looks like it will freeze well.

about 12 years ago

Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 64945% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 309mg 13%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 11%
Sugars g
Protein 22g
Vitamin A 17% Vitamin C 2%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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