Nutritional Info

Nutrition Facts

Serving Size 1 (241g)

Calories 392
Calories from Fat 202 (52%)
Amount Per Serving %DIV
Total Fat 22.5g 35%
Saturated Fat 13.3g 67%
Monounsaturated Fat 6.9g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 91.7mg 31%
Sodium 687.2mg 30%
Potassium 204.4mg 4%
Total Carbohydrate 29.6g 10%
Dietary Fiber 2.1g 9%
Sugars 5.5g
Protein 14.5g 29%

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Recipe Description
Make this fruitcake recipe ahead of time to allow all of the flavors to blend and mellow. Stored in an airtight container, it will keep for quite awhile.
Prep time
50 hr
Cook time
1 hr 30 min
Ready In
51 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
8 Ounce(oz)  prunes
8 Ounce(oz)  dates
8 Ounce(oz)  currants
8 Ounce(oz)  sultanas
8 Ounce(oz)  dry white wine
8 Ounce(oz)  rum
2 Teaspoon(t)  baking powder
1 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  nutmeg, grated
8 Ounce(oz)  butter
4   eggs, at room temperature, lightly beaten
1 Teaspoon(t)  vanilla essence

Preparation

Stone the prunes and dates and chop finely. Place in a bowl with the currants and sultanas. Stir in the wine and rum. Let stand, covered, for 48 hours. Stir occasionally. Preheat oven to 300°F, with a tray of hot water in the bottom. Line two 9 by 5 inch tins with greaseproof paper and grease. Sift together the flour, baking powder, cinnamon, and nutmeg. With an electric mixer, cream the butter and sugar together until light and fluffy. Gradually add the eggs and vanilla. Fold in the flour mixture in 3 batches. Fold in the dried fruit mixture and its soaking liquid. Divide the mixture between the tins and bake until a skewer inserted in the center comes out clean, about 1 1/2 hours. Let stand 20 minutes, then remove and transfer to a cooling rack. Wrap in foil and store in an airtight container. If possible, leave for at least 1 week before serving.

Additional notes

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Light Fruit Cake
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