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No Bake Fruit Cake Recipe
|Dates||1 Pound, pitted|
|Dried apricots||1 Pound, soaked in water for 30 minutes; then drained.|
|Seedless raisins||1 Cup (16 tbs)|
|Pecans/Walnuts||2 Cup (32 tbs)|
|Unblanched almonds||1 Cup (16 tbs)|
|Sunflower seeds||2 Cup (32 tbs)|
|Orange||1 Large, washed, cut into eighths and seeds removed|
|Currants||1 Cup (16 tbs)|
|Coconut shreds||2 Cup (32 tbs), unsweetened|
|Lemon juice||3 Tablespoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs), toasted for 20 minutes in a 200ÃÂ°f|
Serving size: Complete recipe
Calories 7325 Calories from Fat 3202
% Daily Value*
Total Fat 383 g588.5%
Saturated Fat 75.8 g379.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 125.9 mg5.2%
Total Carbohydrates 1014 g338.1%
Dietary Fiber 157.6 g630.3%
Sugars 774.7 g
Protein 121 g241.8%
Vitamin A 342.3% Vitamin C 295.5%
Calcium 166.1% Iron 264.8%
*Based on a 2000 Calorie diet
Include sunflower seeds with nuts.
Add currants, coconut shreds, cinnamon and lemon juice to ground fruit mixture and mix together thoroughly.
Blend in the honey.
Pack mixture firmly into a nine inch loaf pan which has been lightly oiled.
Cover with sesame seeds and refrigerate overnight to chill thoroughly before serving.
Cut into slices and serve.