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Dutch Ginger Raisin Fruit Cake Recipe
|Raisins||2 Cup (32 tbs) (Use Sun Maid)|
|Golden rum||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Ground allspice||1 Teaspoon|
|Chopped crystallized ginger||1⁄2 Cup (8 tbs)|
|Diamond walnuts||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 4550 Calories from Fat 1530
% Daily Value*
Total Fat 177 g272.5%
Saturated Fat 70.5 g352.4%
Trans Fat 0 g
Cholesterol 876.3 mg
Sodium 1977.3 mg82.4%
Total Carbohydrates 656 g218.5%
Dietary Fiber 27.2 g108.9%
Sugars 421.6 g
Protein 66 g132.2%
Vitamin A 71.9% Vitamin C 63.6%
Calcium 170.2% Iron 199.2%
*Based on a 2000 Calorie diet
Let stand, covered, several hours or overnight.
In large bowl, cream butter and sugar.
Beat in eggs, one at a time.
In another small bowl, combine flour, baking powder, spices and salt; stir into creamed mixture with raisin-rum mixture, ginger and walnuts.
Spoon batter into 8 1/2 X 4 1/2 x 2 1/2-inch loaf pan that has been lined with greased parchment paper.
Bake in preheated 250CF oven 1% to 2 hours or until pick inserted in center comes out clean.
Cool completely, then loosen edges and remove from pan.
Gently peel off paper.
Wrap cake in rum-soaked cheesecloth, then plastic wrap and store in a cool, dry place to age several weeks or longer.
Check cake occasionally and sprinkle with additional rum as needed to keep cake moist.
Before serving, garnish, if desired.