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Holiday Fruit Cake

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Submitted by 25thranger

YIELD

1 cake

PREP

20 min

COOK

2 hrs

READY

3 hrs

Ingredients

2 473
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML MACE
1 ½ 355
CUPS ML CANDIED PINEAPPLE
diced *
1 237
CUP ML CANDIED CHERRIES
halved *
1 237
CUP ML CANDIED CHERRIES
green, halved *
1 237
1 237
CUP ML RAISINS, SEEDLESS
dark
1 ½ 355
CUPS ML PECAN HALVES
1 237
CUP ML ROLLED OATS
uncooked
4 4
LARGE LARGE EGGS
2 473
CUPS ML BROWN SUGAR
firmly packed *
½ 118
CUP ML VEGETABLE OIL
1 237
CUP ML MILK

Directions

Line bottom of a 10 inch tube pan with waxed paper.

Grease and flour well.

Sift together flour, baking powder, salt and spices. Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture.

Beat eggs until light and fluffy; gradually beat in sugar, oil and milk.

Add to fruit mixture, blend well.

Pour batter into prepared pan.

Bake in preheated slow oven at 300℉ (150℃). for about 2½ hours.

Loosen edges with a knife. Cool thoroughly before removing from pan.

Wrap tightly and store in cool place.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 1229 49% from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 696mg 29%
Total Carbohydrate 47g 47%
Dietary Fiber 13g 51%
Sugars g
Protein 55g
Vitamin A 8% Vitamin C 4%
Calcium 24% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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