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Baked English Fruit Cake Recipe
|Honey||1 Cup (16 tbs)|
|Oil||1 Cup (16 tbs)|
|Eggs||8 Small, separated|
|Whole wheat flour||2 Cup (32 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground clove||1⁄2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Unsweetened grape juice||1⁄4 Cup (4 tbs)|
|Seedless raisins||1 Pound|
|Dried currants||1 Pound|
|Oranges||3 , rind grated|
|Lemons||3 , rind grated|
|Dates||1⁄2 Pound, pitted and cut|
|Nuts||1 Cup (16 tbs), coarsely chopped|
|Soybeans||1 Cup (16 tbs), roasted, chopped|
Calories 3172 Calories from Fat 1147
% Daily Value*
Total Fat 128 g197.2%
Saturated Fat 20.1 g100.5%
Trans Fat 0 g
Cholesterol 428.6 mg142.9%
Sodium 358.2 mg14.9%
Total Carbohydrates 491 g163.6%
Dietary Fiber 50.1 g200.5%
Sugars 343.4 g
Protein 71 g142%
Vitamin A 20.7% Vitamin C 221.2%
Calcium 69.4% Iron 135.1%
*Based on a 2000 Calorie diet
Sift 1 1/2 cups flour and spices.
Combine with honey, oil and yolks, and add grape juice.
Mix remaining 1/2 cup flour with raisins, currants and dates.
Add to batter.
Stir in rind, nuts and soybeans.
Fold in stiffly beaten egg whites.
Turn into oiled and floured loaf pans, filling only 2/3 full.
Place oiled wax paper over tops; secure with string.
Put large pan of hot water on lowest rack of oven.
Set cake on rack above and bake at 300Â° F., about 3 hours.
When thoroughly baked, cake should burst open.