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Heirloom Fruitcake

 

134

Yield

1

servings

Prep

15

min

Cook

4

hrs

Ready

4

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 pounds candied cherries
2 pounds candied pineapple
½ pound citron
½ pound candied orange peel
*
½ pound candied lemon peel
*
2 pounds dates
pitted
2 pounds golden raisins
1 pound raisins, seedless
dark
1 pound currants
11 ounces pecans
shelled
4 cups all-purpose flour
1 pound butter
or margarine
1 pound brown sugar
12 large eggs
1 tablespoon vanilla extract
1 large lemon
(juice only)
*
1 large oranges
(juice only)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
ground
1 teaspoon allspice
ground
1 tablespoon cinnamon
ground
1 ½ cups grape juice
or wine
1 x light corn syrup
as desired
*
1 x assorted fruits
as desired
*

Directions

Cut fruit into small pieces and chop nuts.

Mix fruit and nuts with enough flour to coat well.

Cream butter and sugar until light.

Add eggs, one at a time, beating well after each addition.

Add vanilla and lemon and orange juices.

Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon.

Add alternately with grape juice to egg mixture.

Stir in fruit and nut mixture.

Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan.

Line with brown paper and grease paper.

Turn batter into pans, filling ¾ full.

Bake at 200 F.

Loaf pans will require about 4½ hours.

Tube pan about 4½ hours.

About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits.

Cool in pans.

Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 7500g (264.6 oz)
Amount per Serving
Calories 2051824% of calories from fat
 % Daily Value *
Total Fat 545g 838%
Saturated Fat 264g 1321%
Trans Fat 0g
Cholesterol 3514mg 1171%
Sodium 5881mg 245%
Total Carbohydrate 1319g 1319%
Dietary Fiber 204g 817%
Sugars g
Protein 460g
Vitamin A 331% Vitamin C 1621%
Calcium 346% Iron 640%
* based on a 2,000 calorie diet How is this calculated?

 

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