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Carolina Fruitcake

 

Very tasty fruitcake, all kinds of candied fruits in the cake, looks great, great flavor! Family and friends enjoyed it
220

Yield

32

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

4 ounces candied orange peel
*
4 ounces candied lemon peel
*
1 pound candied cherries
halved
1 pound candied pineapple
chunked
1 pound candied citron
chunked
*
2 pounds golden raisins
(sultanas)
1 pound raisins, seedless
8 ounces figs
coarsely chopped
8 ounces dates
coarsely chopped
2 pounds pecan halves
4 cups all-purpose flour
sifted
1 teaspoon cinnamon
ground
½ teaspoon allspice
ground
*
½ teaspoon nutmeg
ground
½ teaspoon cloves
ground
Batter
1 pound butter
2 ½ cups sugar
12 large eggs
beaten
1 ¼ cups all-purpose flour
sifted
1 teaspoon salt

Directions

Reserve some of the candied fruit and a few pecan halves to decorate the tops of the fruitcakes.

Mix flour and spices thoroughly, then mix the flour mixture w ith the fruit so that each piece of fruit and each nut is coated lightly with flour.

Cream butter (or margarine); add sugar gradually. Add eggs, mixing thoroughly. Stir in flour and salt until well blended.

Pour batter over fruit-nut mixture. Mix with hands until fruit and nuts are well coated with batter.

Spread mixture in a greased roasting pan (17 x 11½ x 2¼ inches). Bake in preheated moderated oven (350?F) for 30 minutes.

Reduce heat to slow (325?F) an d continue baking for 1 hour. Watch the heat carefully; do NOT overbake.

After 45 minutes of second baking, remove roaster from oven and quickly stir mixtur e, breaking up the top crust, scraping sides and bottom of pan. Continue baking 15 minutes.

When done, the batter will lose its gloss and be brown and crumbly. In the meantime, grease pans you wish to use: Loaf pans, muffin pans, cof fee cans, decorated tins, etc.

Spoon cake, while hot, into one pan at a time, making a layer about ¾ inch thick, pressing firmly, adding another layer, pr essing, and so on until pan is full.

If the batter gets too cold to mold proper ly, put the roaster pan back in the oven to heat for a few minutes, but watch it carefully to avoid overcooking.

Decorate while hot with crystallized fruit and nuts. If packed carefully, this cake may be sliced very thin.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 67746% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 202mg 8%
Total Carbohydrate 31g 31%
Dietary Fiber 6g 25%
Sugars g
Protein 18g
Vitamin A 10% Vitamin C 3%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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