Old-Fashioned Fruitcake
Recipe: #27845
August 29, 2017
Categories: Breads, Desserts, Cakes, Christmas, Oven Bake, Non-Dairy, Vegetarian Quick Breads, Flour, more
"Make 3 to 4 weeks in advance and let mellow in wrap. Glaze with heated apple or red currant jelly, or a sweet glaze of 2 tablespoons corn syrup with 1 tablespoon water. For a richer flavor, pour wine of brandy over cake before wrapping, or wrap in wine dampened cloths and place in a tightly covered container. Store in the fridge and serve thinly sliced. Makes 2 cakes"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (1313.6 g)
- Calories 4637.4
- Total Fat - 157.3 g
- Saturated Fat - 25.6 g
- Cholesterol - 464.3 mg
- Sodium - 3644.6 mg
- Total Carbohydrate - 770.5 g
- Dietary Fiber - 37.6 g
- Sugars - 459.4 g
- Protein - 64.7 g
- Calcium - 595.2 mg
- Iron - 22.8 mg
- Vitamin C - 47 mg
- Thiamin - 1.9 mg
Step by Step Method
Step 1
Heat oven to 275 degrees.
Step 2
Line 2 9x5x3 inch loaf pans with aluminum foil and grease.
Step 3
Combine all ingredients except fruits and nuts in a mixing bowl and stir till smooth
Step 4
Add in Fruits and nuts.
Step 5
Spread mixture evenly in pan
Step 6
Bake 2 1/2 to 3 hours, or until a toothpick inserted in the center comes out clean.
Step 7
If necessary, cover with aluminum foil during the last hour of baking to prevent excessive browning.
Step 8
Remove from pans and cool.
Step 9
Wrap in plastic wrap or foil and store in a cool place.
Tips
No special items needed.
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