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Mom's Fruitcake

 

20

Yield

2

cakes

Prep

20

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups butter
softened
1 package powdered sugar
*
1 x all-purpose flour
*
6 large eggs
1 cup bourbon
or rum
*
4 tablespoons vanilla extract
1 pound golden raisins
1 pound maraschino cherries
*
1 pound pineapple
glace
pound citron
glace
¼ pound candied orange peel
*
¼ pound candied lemon peel
*
1 quart pecan halves
*
14 ounces coconut
flaked

Directions

Preheat oven to 250 degrees F.

Line the bottom and sides of a large tube pan and a small loaf pan with foil, grease the pans.

Chop coarsely the raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan halves.

In large bowl, soften the 3 sticks of butter.

Cream in a box of confectioner's sugar, then fill box to the same level with flour.

Pour half of the flour over the fruit and nuts; mix thoroughly so all are well-floured.

Add six eggs to butter/sugar, one at a time, while beating.

Add vanilla extract and fold in flour.

Stir in fruits and nuts, fold in liquor.

Pour into cake pans and bake approximately 2 hours.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 536g (18.9 oz)
Amount per Serving
Calories 194965% of calories from fat
 % Daily Value *
Total Fat 141g 217%
Saturated Fat 102g 512%
Trans Fat 0g
Cholesterol 500mg 167%
Sodium 650mg 27%
Total Carbohydrate 54g 54%
Dietary Fiber 23g 92%
Sugars g
Protein 51g
Vitamin A 51% Vitamin C 79%
Calcium 19% Iron 64%
* based on a 2,000 calorie diet How is this calculated?

 

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