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Stately Fruit And Nut Cake Recipe
|Shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sliced almonds||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Peach jam/Apricot jam||1⁄2 Cup (8 tbs)|
|Canned sliced peaches||8 1⁄2 Ounce|
|Maraschino cherries||6 Ounce|
|Green grapes||1⁄2 Cup (8 tbs)|
Calories 732 Calories from Fat 271
% Daily Value*
Total Fat 31 g47.5%
Saturated Fat 7.3 g36.4%
Trans Fat 3 g
Cholesterol 96.5 mg
Sodium 262.7 mg10.9%
Total Carbohydrates 108 g35.9%
Dietary Fiber 3 g12.2%
Sugars 71.5 g
Protein 9 g18.6%
Vitamin A 4.9% Vitamin C 4.3%
Calcium 18.6% Iron 23.4%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 375Â° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely.
Spread frosting between layers and on sides of cake.
Press almonds onto sides of cake.
Slice banana; toss with lemon juice.
Melt jam; press through a sieve to remove lumps.
Arrange fruit on top of cake; brush fruit with melted jam.