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Banana Fruit Cake Recipe
|Pitted prunes||16 Ounce (1 Package)|
|Dried apricots||8 Ounce (1 Package)|
|Raisins||15 Ounce (1 Package)|
|Diced mixed candied fruits and peels||16 Ounce (1 Package)|
|Chopped pitted dates||8 Ounce (1 Package)|
|Brandy||1⁄2 Cup (8 tbs)|
|Packed brown sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs), softened|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||1 Tablespoon|
|Ground nutmeg||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ripe bananas||2 Large, mashed|
|Walnut halves||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 12851 Calories from Fat 3857
% Daily Value*
Total Fat 445 g684.4%
Saturated Fat 197.7 g988.7%
Trans Fat 0 g
Cholesterol 1994.6 mg
Sodium 5035.1 mg209.8%
Total Carbohydrates 2115 g705.1%
Dietary Fiber 131.6 g526.3%
Sugars 1495.3 g
Protein 146 g292.2%
Vitamin A 450.6% Vitamin C 102.9%
Calcium 178.1% Iron 324.1%
*Based on a 2000 Calorie diet
In bowl combine prunes, apricots, raisins, candied fruits and peels, and dates.
Pour 1/2 cup brandy over fruit.
Cover; let stand overnight.
In large mixer bowl cream brown sugar and butter or margarine till fluffy.
Add eggs, one at a time; beat well after each.
Stir together flour, salt, and spices.
Add flour mixture alternately with banana to butter mixture.
Stir in nuts and fruit mixture.
Divide the 15 cups batter into any of the following very well-greased loaf pans .
Bake in 250°F oven till golden.
Cool in pans for 10 minutes; remove from pans.
Cool on rack.
Pour 1/2 cup brandy over tops of cakes.
Wrap in brandy-soaked cheese cloth; overwrap with foil.
Store in refrigerator.
Occasionally add additional brandy to soak cakes.