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Fruit Cake-Myrtle

 

21

Yield

1

loaf

Prep

15

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

4 cups all-purpose flour
1 cup brown sugar
*
1 cup golden syrup
*
4 large eggs
1 cup butter
1 pound currants
1 pound raisins, seedless
sultana
½ pound candied orange peel
*
4 tablespoons nuts
chopped
*
3 teaspoons baking powder
¼ teaspoon salt
½ cup fruit juice
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
2 teaspoons ginger
½ teaspoon nutmeg

Directions

Sift together the flour, salt, spices and baking powder.

Cream the butter and gradually add the sugar, then add the eggs well beaten.

Then add the syrup, fruit, nut meats, peel chopped fine, the fruit juice and the flour.

Mix and turn into a papered cake tin and bake in a slow oven for 3 hours.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 493g (17.4 oz)
Amount per Serving
Calories 136535% of calories from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 31g 156%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 565mg 24%
Total Carbohydrate 70g 70%
Dietary Fiber 8g 33%
Sugars g
Protein 50g
Vitamin A 39% Vitamin C 355%
Calcium 26% Iron 61%
* based on a 2,000 calorie diet How is this calculated?

 

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