Mixed Nut Fruit Cake Recipe

Easy Fruit Cake
submitted by epicure at ifood.tv


Main Ingredient


 Red candied cherries16 Ounce (Two 8 Ounce Jars)
 Pitted prunes12 Ounce (1 Package)
 Pitted dates10 Ounce (1 Container)
 Green candied cherries4 Ounce (1 Container)
 Cream sherry1⁄2 Cup (8 tbs)
 Salted mixed nuts24 Ounce (Two 12 Ounce Cans)
 Canned pecans6 Ounce (1 Can)
 All purpose flour1 1⁄2 Cup (24 tbs)
 Sugar1 Cup (16 tbs)
 Baking powder1 Teaspoon
 Eggs6 , slightly beaten

Nutrition Facts

Serving size: Complete recipe

Calories 10602 Calories from Fat 4438

% Daily Value*

Total Fat 491 g755.7%

Saturated Fat 68.2 g341%

Trans Fat 0 g

Cholesterol 1268.9 mg

Sodium 3878.2 mg161.6%

Total Carbohydrates 1373 g457.8%

Dietary Fiber 110.1 g440.3%

Sugars 907.7 g

Protein 230 g459.7%

Vitamin A 91.7% Vitamin C 17%

Calcium 139.7% Iron 231%

*Based on a 2000 Calorie diet


1. In very large bowl or 6-quart saucepot, mix first 5 ingredients; let stand 15 minutes or until almost all liquid is absorbed, stirring often. Meanwhile, line 10-inch tube pan with foil.
2. Stir mixed nuts and pecans into fruit mixture in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir flour, sugar, and baking powder into fruit mixture in large bowl until well coated. Stir in eggs until well mixed.
3. Preheat oven to 300°F. Spoon batter into pan. Sprinkle reserved mixture on top. Cover pan loosely with foil. Bake 2 hours. Remove foil and bake 1/2 hour longer or until knife inserted in center of cake comes out clean.
4. Cool cake in pan on wire rack 30 minutes; remove from pan and carefully peel off foil. Cool cake completely on rack. Wrap fruitcake tightly; refrigerate overnight so cake will be firm and easy to slice.