Yellow Fruitcake

2
Servings
20m
Prep Time
1.5h
Cook Time
1h 50m
Ready In


"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 recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (1795.2 g)
  • Calories 4664.2
  • Total Fat - 239.8 g
  • Saturated Fat - 89.5 g
  • Cholesterol - 1132.7 mg
  • Sodium - 1718.6 mg
  • Total Carbohydrate - 588.4 g
  • Dietary Fiber - 38 g
  • Sugars - 354.3 g
  • Protein - 84 g
  • Calcium - 975.2 mg
  • Iron - 20.7 mg
  • Vitamin C - 104.2 mg
  • Thiamin - 1 mg

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 & Variations


No special items needed.

Related