Fruit Cake Recipe

FRUITCAKE

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
TasteFeel
MethodDish
Speciality

Recipe Story

1970's bisquick fruitcake recipe

Ingredients

 Pecan halves11 Ounce (1 Package Or 2 1/2 Cup)
 Dried apricots8 Ounce (1 Package Or 2 Cups)
 Pitted dates8 Ounce (1 Package Or 1 1/2 Cup)
 Red and green candied pineapples6 Ounce, chopped to make 1 cup (1 Package)
 Maraschino cherries1 Cup (16 tbs), drained (Red And Green)
 Bisquick baking mix1 Cup (16 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Eggs3 Small
 Vanilla1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 5058 Calories from Fat 2160

% Daily Value*

Total Fat 250 g384.7%

Saturated Fat 25.6 g128.1%

Trans Fat 4 g

Cholesterol 482.2 mg

Sodium 1440.6 mg60%

Total Carbohydrates 705 g235.1%

Dietary Fiber 71.9 g287.7%

Sugars 534.3 g

Protein 64 g128.9%

Vitamin A 179.8% Vitamin C 11%

Calcium 67.8% Iron 120.1%

*Based on a 2000 Calorie diet

Directions

Heat oven to 300 degrees.

1. Mix all ingredients thoroughly (leave nuts and fruits whole).

2. Spread mixture evenly in greased aluminum foil lined loaf pan, 9 x 5 x 3 inches.

3. Bake 1 hour and 45 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool. Wrap in plastic wrap or foil; store in cool place.
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