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Light Fruit Cake From Warsaw Recipe
|Egg whites/3 whole eggs plus 3 egg whites||5|
|Confectioner's sugar||1 3⁄4 Cup (28 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk/Brandy||1⁄4 Cup (4 tbs)|
|Cake flour||3 Cup (48 tbs), sifted|
|Baking powder||2 Teaspoon|
|Candied orange peel||3 Ounce, finely chopped (About 3/4Th Cup)|
|Currants/Raisins||2⁄3 Cup (10.67 tbs)|
|Finely chopped walnuts||2⁄3 Cup (10.67 tbs)|
|Sliced dried figs||1⁄2 Cup (8 tbs)|
|Dried pitted dried prunes||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5716 Calories from Fat 2185
% Daily Value*
Total Fat 252 g388.4%
Saturated Fat 97.7 g488.7%
Trans Fat 0 g
Cholesterol 368.5 mg
Sodium 2075.2 mg86.5%
Total Carbohydrates 794 g264.7%
Dietary Fiber 90.6 g362.3%
Sugars 318.5 g
Protein 115 g229.6%
Vitamin A 131.5% Vitamin C 249.7%
Calcium 167.5% Iron 60.8%
*Based on a 2000 Calorie diet
Cream butter with vanilla extract until fluffy.
Beat in milk and salt.
Mix half of flour with baking powder.
Add to creamed mixture and mix thoroughly.
Fold in beaten eggs, then remaining flour.
Mix fruits and nuts with cornstarch.
Fold is to batter.
Butter an 11X7x3 inch loaf pan and sprinkle with bread crumbs.
Turn batter into pan.
Bake at 350Â°F 50 minutes, or until a wooden pick comes out clean.
Cool before slicing.