Fruitcake
Recipe: #13934
August 18, 2014
Categories: Desserts, Cakes, Tube/Bundt, Christmas, Oven Bake, Vegetarian, Flour, more
"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
Ingredients
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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