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Turkish Fruit Cake Recipe
|Butter||3⁄4 Cup (12 tbs), softened (175 Gram)|
|Sugar||1⁄2 Cup (8 tbs) (100 Gram)|
|Vanilla sugar||1 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Self rising flour||1 1⁄4 Cup (20 tbs) (175 Gram)|
|Baking powder||1 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs) (75 Gram)|
|Washed and chopped candied cherries||1⁄3 Cup (5.33 tbs) (75 Gram)|
|Chopped candied cherries||75 Gram (1/3 Cup, Washed)|
|Chopped pickled walnuts||1 Cup (16 tbs) (1 Cup)|
|Ground cinnamon||1⁄2 Teaspoon|
|Semisweet chocolate||4 Ounce, semisweet chocolate (100 Grams)|
|Semisweet chocolate||4 Ounce (100 Gram)|
|Chopped pistachio||50 Gram (1/2 Cup)|
|Chopped pistachio nuts||1⁄2 Cup (8 tbs) (50 Gram)|
Serving size: Complete recipe
Calories 5982 Calories from Fat 3049
% Daily Value*
Total Fat 355 g546%
Saturated Fat 146.9 g734.7%
Trans Fat 0 g
Cholesterol 1208.8 mg
Sodium 3402.3 mg141.8%
Total Carbohydrates 679 g226.2%
Dietary Fiber 42.4 g169.5%
Sugars 425.8 g
Protein 93 g186.1%
Vitamin A 118.4% Vitamin C 49.4%
Calcium 126.1% Iron 154.4%
*Based on a 2000 Calorie diet
Grease a 9-1/4x5-1/4-inch (23x13-cm) loaf pan and sprinkle with fine breadcrumbs.
To make cake, cream butter, unflavored sugar, vanilla sugar and lemon peel in a large bowl until pale and fluffy.
Stir in eggs and Madeira.
Sift flour, cornstarch and baking powder together into a large bowl.
Mix in raisins, cherries, pickled walnuts, salt, cinnamon and cardamom.
Folld flour mixture into creamed mixture.
Turn batter into prepared pan.
Bake 1 hour 5 minutes or until a skewer inserted in center comes out clean.
Remove cake from pan; cool on a rack.
To make frosting, melt chocolate in a double boiler over low heat.
Spread over cake.
Sprinkle with pistachios before chocolate sets.