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Red And Green Fruit Cake Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Table cream||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Flour||1⁄2 Cup (8 tbs), sifted|
|Candied cherries||1⁄2 Pound (Red And Green)|
|Dates||1 Quart, cut in half|
|Nuts||1 Quart (Brazil Nuts / English Walnuts, Almonds And Pecans)|
|Candied pineapple slices||2 , cut into 1/4 inch pieces|
Calories 1292 Calories from Fat 638
% Daily Value*
Total Fat 68 g105.4%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 115.6 mg
Sodium 763.6 mg31.8%
Total Carbohydrates 156 g52.1%
Dietary Fiber 18 g72.1%
Sugars 115.3 g
Protein 32 g64.6%
Vitamin A 4.6% Vitamin C 0.99%
Calcium 28.8% Iron 11.7%
*Based on a 2000 Calorie diet
Add cream, beat and set aside.
Mix fruit and nuts together in a large bowl real well.
Pour egg mixture over nuts and fruit a little at a time mixing well after each addition.
Sift dry ingredients together and then sift a little at a time over fruit and nuts, mixing again after each addition.
Pour into greased and floured pans and bake at 300 degrees for 1 hour, 325 degrees the last 20 minutes.
I use 3 one pound coffee cans.
Soak cheese cloth in 1/4 cup brandy, wring out, wrap around cake.
Put foil over cloth and season for 6 to 8 weeks before Christmas.
Glaze with hot corn syrup.
Cook syrup until you get to the soft ball stage.
Paint with pastry brush after cakes have cooled.