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Christmas Fruit Cake Candy Recipe
|Coarsely chopped walnuts/Coarsely chopped hazelnuts||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped almonds||1 Cup (16 tbs)|
|Chopped dried figs/Golden raisins||1 Cup (16 tbs)|
|Candied diced orange peel||4 Ounce (1 Container)|
|Diced candied lemon peel||4 Ounce (1 Container)|
|Diced candied citron||4 Ounce (1 Container)|
|Diced candied pineapple||4 Ounce (1 Container)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs) (Unsifted)|
|Ground cinnamon||2 Teaspoon|
|Ground cloves||1 Teaspoon|
|Honey||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 5078 Calories from Fat 1844
% Daily Value*
Total Fat 211 g324%
Saturated Fat 11.6 g58.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 266.4 mg11.1%
Total Carbohydrates 817 g272.2%
Dietary Fiber 127.7 g511%
Sugars 578 g
Protein 91 g182.3%
Vitamin A 12.5% Vitamin C 513%
Calcium 124.5% Iron 102%
*Based on a 2000 Calorie diet
Grease and flour a 9-inch spring-form pan; set aside.
In a large bowl mix walnuts, almonds, figs, orange peel, lemon peel, citron, pineapple, cocoa, flour, cinnamon and cloves.
In a medium saucepan combine honey and sugar.
Bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered, until a little of the syrup dropped into cold water forms a soft ball, about 4 minutes.
Do not overcook.
Pour syrup over nut-fruit mixture, tossing well.
Press into prepared pan, smoothing top.
Bake until firm, about 40 minutes.
Cool in pan.
Remove sides of pan.
Sprinkle with confectioners sugar, if desired.