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Val Cabell's Fruit Cake Old Family Recipe
|Brown sugar||1 Pound|
|Seedless raisins||2 Pound|
|Finely chopped citron||1 Pound|
|Dark karo syrup||1⁄2 Cup (8 tbs)|
|Cloves||1 1⁄4 Teaspoon (Heaping)|
|Cinnamon||1 1⁄4 Teaspoon (Heaping)|
|Nutmeg||1 1⁄4 Teaspoon (Heaping)|
|Flour||4 Cup (64 tbs)|
|Sherry||1⁄2 Cup (8 tbs) (1 Wineglass)|
|Brandy||1⁄2 Cup (8 tbs) (1 Wineglass)|
|Baking powder||1⁄2 Teaspoon, add soda and baking powder to wine to make fizz|
Serving size: Complete recipe
Calories 10885 Calories from Fat 2991
% Daily Value*
Total Fat 340 g522.7%
Saturated Fat 193.4 g967.2%
Trans Fat 0 g
Cholesterol 2846.3 mg
Sodium 2382.9 mg99.3%
Total Carbohydrates 1874 g624.8%
Dietary Fiber 103.7 g415%
Sugars 1116 g
Protein 162 g324%
Vitamin A 231.4% Vitamin C 876.6%
Calcium 161.4% Iron 349.7%
*Based on a 2000 Calorie diet
Add the eggs, thoroughly beaten, then the raisins and currants (well washed and dried).
Chop the citron or pass it through a meat chopper, add to the other ingredients with the syrup and ground spices.
Sift and add the flour.
Lastly, stir in the sherry and brandy, or wine and whisky.
Bake in cake pans lined with two thicknesses of greased paper to protect the cake from too great a heat.
Bake at 300 degrees very slowly, about 4 hours.