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(1)
2 hours
Prep: 30 minutes
Cook: 1 hours
5422 calories per serving view nutrition facts
1 batch
suggest servings
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| 4 | ounces | candied orange peel | |
| 4 | ounces | candied lemon peel | |
| 1 | pound | candied cherries | halved |
| 1 | pound | candied pineapple | chunked |
| 1 | pound | candied citron | chunked |
| 2 | pounds | golden raisins | (sultanas) |
| 1 | pound | raisins, seedless | |
| 8 | ounces | figs | coarsely chopped |
| 8 | ounces | dates | coarsely chopped |
| 2 | pounds | pecan halves | |
| 4 | cups | flour, all-purpose | sifted |
| 1 | teaspoon | cinnamon | ground |
| 1/2 | teaspoon | allspice | ground |
| 1/2 | teaspoon | nutmeg | ground |
| 1/2 | teaspoon | cloves | ground |
| Batter | |||
| 1 | pound | butter | |
| 2 1/2 | cups | sugar | |
| 12 | large | eggs | beaten |
| 1 1/4 | cups | flour, all-purpose | sifted |
| 1 | teaspoon | salt | |
Reserve some of the candied fruit and a few pecan halves to decorate the tops of the fruitcakes.
Mix flour and spices thoroughly, then mix the flour mixture w ith the fruit so that each piece of fruit and each nut is coated lightly with flour.
Cream butter (or margarine); add sugar gradually. Add eggs, mixing thoroughly. Stir in flour and salt until well blended.
Pour batter over fruit-nut mixture. Mix with hands until fruit and nuts are well coated with batter.
Spread mixture in a greased roasting pan (17 x 11 1/2 x 2 1/4 inches). Bake in preheated moderated oven (350°F) for 30 minutes.
Reduce heat to slow (325°F) an d continue baking for 1 hour. Watch the heat carefully; do NOT overbake.
After 45 minutes of second baking, remove roaster from oven and quickly stir mixtur e, breaking up the top crust, scraping sides and bottom of pan. Continue baking 15 minutes.
When done, the batter will lose its gloss and be brown and crumbly. In the meantime, grease pans you wish to use: Loaf pans, muffin pans, cof fee cans, decorated tins, etc.
Spoon cake, while hot, into one pan at a time, making a layer about 3/4-inch thick, pressing firmly, adding another layer, pr essing, and so on until pan is full.
If the batter gets too cold to mold proper ly, put the roaster pan back in the oven to heat for a few minutes, but watch it carefully to avoid overcooking.
Decorate while hot with crystallized fruit and nuts. If packed carefully, this cake may be sliced very thin.
Very tasty fruitcake, all kinds of candied fruits in the cake, looks great, great flavor! Family and friends enjoyed it.
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| % Daily Value* | |
| Total Fat 274.0g | 422% |
| Saturated Fat 78.0g | 389% |
| Trans Fat 0.0g | |
| Cholesterol 879mg | 293% |
| Sodium 1614mg | 67% |
| Total Carbohydrate 739.0g | 246% |
| Dietary Fiber 51.0g | 202% |
| Sugars 510.0g | |
| Protein 71.0g | 142% |
| Vitamin A | 77% | Vitamin C | 23% | |
| Calcium | 60% | Iron | 133% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert....
Very spicy and tasty. Good served with a bit of sour cream and cheese.
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
