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Spicy Fruit Cake Recipe
|Unsweetened chocolate||1 Ounce|
|Currants||1 Cup (16 tbs)|
|Raisins||3 Cup (48 tbs)|
|Mixed chopped candied fruits and peels||4 Cup (64 tbs)|
|Pecan halves||1 Cup (16 tbs)|
|Slivered blanched almonds||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Ground cloves||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Light brown sugar||1 Cup (16 tbs), lightly packed|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 10421 Calories from Fat 3571
% Daily Value*
Total Fat 406 g625.1%
Saturated Fat 83.4 g417.1%
Trans Fat 27 g
Cholesterol 1110.5 mg
Sodium 2091.8 mg87.2%
Total Carbohydrates 1703 g567.5%
Dietary Fiber 80.5 g322.2%
Sugars 1322.4 g
Protein 121 g242.8%
Vitamin A 35.5% Vitamin C 205.2%
Calcium 108.5% Iron 224.5%
*Based on a 2000 Calorie diet
Grease bottom and sides of a 10-inch tube pan and line with wax paper or aluminum foil; set aside.
Preheat oven to 300°F (150°C).
In a large bowl, thoroughly mix currants, raisins, candied fruits and peels, nuts and 1 cup of the flour.
Combine remaining flour, nutmeg, cinnamon, cloves and baking soda in a small bowl; set aside.
In a large mixer bowl, cream shortening and brown sugar until light and fluffy.
Add egg yolks 1 at a time, beating well after each addition.
With electric mixer on low speed, blend in melted chocolate.
Alternately beat in the flour-spice mixture and fruit juices, beating after each addition until just smooth.
Stir into fruit-nut mixture.
Beat egg whites until stiff.
Fold into batter.
Turn into prepared pan.
Bake 2 hours and 20 minutes or until done.
Cool completely in pan.