Kay's Fruit Cake
Yield
1 BatchPrep
30 minCook
2 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
coconut
|
|
| 13 | ounces |
nuts
|
|
| 13 | ounces |
candied cherries
|
|
| 8 | ounces |
candied pineapple
green |
|
| 1 | pound |
dates
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 | cans |
milk, sweetened condensed
|
*
|
| ½ | can |
orange juice, concentrated
|
|
| ½ | cup |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
coconut
|
|
| 375.7 | ml/g |
nuts
|
|
| 375.7 | ml/g |
candied cherries
|
|
| 231.2 | ml/g |
candied pineapple
green |
|
| 453.6 | g |
dates
|
|
| 237 | ml |
all-purpose flour
|
|
| 2 | cans |
milk, sweetened condensed
|
*
|
| 0.5 | can |
orange juice, concentrated
|
|
| 118 | ml |
honey
|
|
Directions
Mix together coconut and nuts.
Toast these at 350℉ (180℃). Add cherries, pineapple, dates and flour.
Add 2 cans sweetened condensed milk and knead.
Bake in well greased pans or cans at 250F-300F for 2½ hours.
Glaze while cake is hot with ½ small can orange juice concentrate and ½ cup honey.
