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Fruit Nut Cake Recipe
|Whole-wheat flour||4 Cup (64 tbs)|
|Honey||1 Cup (16 tbs)|
|Sea salt||1 Tablespoon|
|Active dry yeast||2 Tablespoon|
|Butter stick||6 Ounce (1 1/2 Sticks)|
|Hot water||1 1⁄4 Cup (20 tbs) (Very Hot)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Pecans||3⁄4 Cup (12 tbs), chopped|
|Citron||1⁄4 Cup (4 tbs), chopped|
Serving size: Complete recipe
Calories 5159 Calories from Fat 2021
% Daily Value*
Total Fat 233 g358.4%
Saturated Fat 59.1 g295.6%
Trans Fat 0 g
Cholesterol 572.7 mg
Sodium 4893.4 mg203.9%
Total Carbohydrates 738 g246.1%
Dietary Fiber 90.7 g362.9%
Sugars 309.1 g
Protein 111 g222.1%
Vitamin A 134.9% Vitamin C 23.6%
Calcium 54.9% Iron 190.3%
*Based on a 2000 Calorie diet
Gradually add softened butter, stirring with a wooden spoon.
With an electric mixer gradually beat in the very hot water, scraping sides of bowl occasionally.
Add eggs, 3/4 cup flour, or enough to make a thick batter, and beat 2 minuted at high speed.
Stir in remaining ingredients.
Turn batter into greased 10-inch tube pan.
Cover and let rise in a warm place until double in bulk, about 1-1/2 hours.
Bake at 350° for 45 minutes.