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Unbaked Fruitcake Recipe
|Raisins||8 Ounce (1.5 Cup)|
|Chopped figs||1 Cup (16 tbs)|
|Chopped dried pears||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Candied pineapple||6 Ounce, chopped (1 Cup)|
|Candied cherries||6 Ounce, chopped (1 Cup)|
|Candied citron||4 Ounce, chopped (0.5 Cup)|
|Candied orange peel||8 Ounce, chopped|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 Tablespoon|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Vanilla wafers||3 Dozen, finely crushed|
|Honey||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 11519 Calories from Fat 4155
% Daily Value*
Total Fat 444 g683.4%
Saturated Fat 185.5 g927.7%
Trans Fat 28.6 g
Cholesterol 362.9 mg
Sodium 2503.6 mg104.3%
Total Carbohydrates 1867 g622.2%
Dietary Fiber 118.1 g472.5%
Sugars 1072 g
Protein 97 g193.2%
Vitamin A 109.1% Vitamin C 592.3%
Calcium 193.7% Iron 119.8%
*Based on a 2000 Calorie diet
Mix with walnuts and candied fruits.
Cream butter with orange peel; gradually add confectioners' sugar, creaming well.
Blend in crumbs, salt, and honey.
Mix with fruit-nut mixture.
Press into a well-greased 2-quart fluted mold.
Refrigerate 2 to 3 days before unmolding