Nutritional Info

Nutrition Facts

Serving Size 1 (90g)

Calories 144
Calories from Fat 28 (20%)
Amount Per Serving %DIV
Total Fat 3.2g 5%
Saturated Fat 0.9g 5%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 11.3mg 4%
Sodium 84.2mg 4%
Potassium 123.5mg 3%
Total Carbohydrate 24.1g 8%
Dietary Fiber 1.3g 5%
Sugars 3.3g
Protein 4g 8%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 

Classic Fruitcake

By: Mom2be
100% would make this recipe again!
Recipe Description
This recipe uses a variety of fruits and whole nuts with just enough batter to bind everything together.
Prep time
15 min
Cook time
1 hr 30 min
Ready In
1 hr 45 min

Ingredients

Serves Tool

Serves To:USMetric
8 Ounce(oz)  dates
1/3 Cup(c)  dark rum
1 1/4 Cup(c)  firmly packed dark brown sugar
1 1/2 Teaspoon(t)  vanilla
1/2 Teaspoon(t)  salt
3 Tablespoon(T)  dark rum
5   eggs
1 1/4 Cup(c)  all-purpose flour
1/4   dried apricots, chopped
1/4 Pound(lb)  pecan halves, cashews, or hazelnuts
1/4 Pound(lb)  whole brazil nuts
1/2 Pound(lb)  candied pineapple wedges
1/2 Pound(lb)  red candied cherries
1/2 Pound(lb)  pitted prunes
1/2 Pound(lb)  raisins
1/4 Pound(lb)  nd whole blanched almonds

Preparation

In a large bowl, combine raisins, prunes, dates, cherries, pineapple, Brazil nuts, almonds, pecans, and apricots. Sprinkle 1/2 cup of the flour over all and stir until combined.

Line bottom of a greased 10-inch tube pan with parchment paper; grease paper. In a medium-size bowl, beat eggs until blended. Add the 3 tablespoons rum, salt, vanilla, sugar, and remaining 3/4 cup flour; beat until blended. Pour over fruit mixture and stir until well blended. Spoon batter into pan; press batter down slightly with spoon.

Bake in a 300 degree oven until a wooden pick inserted in center of cake comes out clean (about 1 1/2 hours).

Let cool in pan on a rack; then turn out onto a platter and peel off paper. If made ahead, wrap airtight and refrigerate for up to 3 weeks.

If desired, sprinkle top of cake with about 2 tablespoons rum once or twice  a week while storing. Makes 16 to 18 servings.

Additional notes

A Christmas Classic
4

This is an old fashioned classic recipe for making fruit cake. Just the right mix of fruits and nuts, and the batter is rich and moist.

Send Recipe By Email

Classic Fruitcake
Enter multiple addresses on separate lines or separate them with commas.