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English Fruitcake

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Submitted by Pmarcrum

YIELD

1 servings

PREP

30 min

COOK

READY

Ingredients

5 ½ 1.3
CUPS L CAKE FLOUR
sifted
2 ½ 13
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML MACE
1 237
1 ⅞ 444
CUPS ML BROWN SUGAR *
3 3
LARGE LARGE EGGS
well beaten
1 5
TEASPOON ML LEMON EXTRACT *
3 ¼ 769
¼ 59
CUP ML CANDIED ORANGE PEEL
sliced *
¼ 59
CUP ML CANDIED LEMON PEEL
sliced *
¼ 59
CUP ML CITRON
sliced
¼ 59
CUP ML CANDIED CHERRIES
sliced *
1 237
CUP ML WALNUTS
chopped
1 237
CUP ML FRUIT JUICE

Directions

Sift flour, baking powder and mace together 3 times.

Cream shortening and sugar together until fluffy.

Add eggs and beat well. Add lemon extract, fruit and nuts and mix well.

Add dry ingredients and fruit juice alternately in small amounts, beating thoroughly after each addition.

Pour into tube pan lined with greased brown paper.

Bake in a 300 degree oven for between 2 and 2½ hours.

Test with a toothpick or your cake tester before removing from the oven.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1770g (62.4 oz)
Amount per Serving
Calories 5269 17% from fat
 % Daily Value *
Total Fat 98g 150%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 635mg 212%
Sodium 290mg 12%
Total Carbohydrate 337g 337%
Dietary Fiber 39g 157%
Sugars g
Protein 252g
Vitamin A 17% Vitamin C 83%
Calcium 74% Iron 403%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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