Fruit Cake Whole Wheat Flour Recipe

Summary

Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Mixed citron1⁄4 Pound (Orange And Lemon Peel)
 Raisins1⁄2 Pound
 Diced pineapple1⁄4 Pound
 Dried apricots1⁄4 Pound
 Prunes1⁄4 Pound
 Chopped walnuts1 Cup (16 tbs)
 Hulled sunflower seeds/Chopped pecans/almonds1⁄2 Cup (8 tbs)
 Butter1 Tablespoon
 Dark brown sugar2 Cup (32 tbs)
 Eggs4
 Whole wheat pastry flour3 Cup (48 tbs)
 Salt1 Teaspoon
 Baking powder2 Teaspoon
 Concentrated orange juice/Other concentrated fruit juice1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 1203 Calories from Fat 277

% Daily Value*

Total Fat 31 g47.9%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 219.5 mg73.2%

Sodium 763.9 mg31.8%

Total Carbohydrates 227 g75.5%

Dietary Fiber 17.5 g69.9%

Sugars 153.3 g

Protein 22 g43%

Vitamin A 33.3% Vitamin C 73.7%

Calcium 46.3% Iron 36.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Prepare all fruits in right way.
2) Wash the raisins and place in covered flat pan in 350° oven for several minutes.
3) Preheat oven at 300°.
4) Steam apricots and prunes to soft, finely chop the apricots and prunes.

MAKING
5) In a bowl, add butter and sugar to cream.
6) Add eggs and beat in.
7) Separately, sift together flour, salt, baking powder and add to butter mixture alternately with fruit juice.
8) Fold in fruits and nuts.
9) Use 2 or 3 loaf or round cake pans, to line with greased brown paper.
10) Pour the batter in the prepared pans to almost full.
11) Place inside oven and bake for 3 hours or until a toothpick comes out clean.
12) Allow to cool.

FINALIZING
13) Brush the cake with brandy.
14) Wrap with freezer paper and place inside refrigerator to store in covered, air-tight container.

SERVING
15) Slice the cake to serve by garnishing with whipped cream or honey.
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