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Holiday Fruitcake with Pecans

 

34

Yield

1

cake

Prep

30

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound raisins, seedless
dark
1 pound golden raisins
2 pounds currants
1 pound citron
2 pounds pecans
4 ½ cups all-purpose flour
2 teaspoons nutmeg
1 teaspoon mace
1 teaspoon cinnamon
1 pound butter
1 pound brown sugar
12 large eggs
6 ounces orange marmalade
½ cup honey
½ cup sherry
*
Garnish
1 x candied cherry halves
*
1 x pecan halves
*

Directions

Combine raisins and currents with citron and nuts.

Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts.

Cream butter until soft and smooth, blend in sugar throughly, and add eggs one at a time, beating well after each egg is added.

Add marmalade, beat.

Add remaining flour mixture alternately with honey and sherry mixing well after each addition.

Stir in floured fruits and nuts, and mix well until distributed through the batter.

Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecan halves and bake at 250 F for 2½ to 3 hours, depending on size of pan.

Cakes are done when they pull away from sides of pan and are firm to the touch in the center.

NOTE: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1416g (49.9 oz)
Amount per Serving
Calories 475752% of calories from fat
 % Daily Value *
Total Fat 275g 423%
Saturated Fat 78g 390%
Trans Fat 0g
Cholesterol 879mg 293%
Sodium 984mg 41%
Total Carbohydrate 190g 190%
Dietary Fiber 35g 141%
Sugars g
Protein 136g
Vitamin A 85% Vitamin C 710%
Calcium 73% Iron 193%
* based on a 2,000 calorie diet How is this calculated?

 

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