Fruitcake

2h
Prep Time
3h
Cook Time
5h
Ready In

Recipe: #13934

August 18, 2014



"Very old recipe, has jelly and fruit juice and dried apricots in it. Its from Mrs. Pittoch Tilden ne Darlene Kossman recipe"

Original is 20 servings

Nutritional

  • Serving Size: 1 (194.3 g)
  • Calories 659.9
  • Total Fat - 35.6 g
  • Saturated Fat - 14 g
  • Cholesterol - 815.8 mg
  • Sodium - 241.2 mg
  • Total Carbohydrate - 69.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 37.1 g
  • Protein - 17.2 g
  • Calcium - 143.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Chop fruit and nuts. Sprinkle with 1 cup flour.

Step 2

Measure remaining dry ingredients and sift.

Step 3

Line a large tube pan with brown paper well greased.

Step 4

Cream butter really well. Add sugar and cream, beat until real fluffy. Add jelly or molasses. Stir in egg yolks.

Step 5

Add liquid alternately with flour mixture.

Step 6

Add the fruit/nuts mixture; beat well.

Step 7

Bake in slow oven 300 degrees F for 3 hours.

Tips


No special items needed.

0 Reviews

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