Fruit Cake
This is the Fruit Cake recipe.
- Prep: 1 h 25
- Cooking: 2 h
Ingredients
- 8 oz (250 g) candied red cherries
- 8 oz (250 g) candied green cherries
- 1 lb (450 g) candied fruit mix
- 3 candied green pineapple slices
- 3 candied red pineapple slices
- 3 candied yellow pineapple slices
- 1 lb (450 g) currants
- 1 cup (250 mL) dry red wine
- 4 oz (125 g) softened butter
- 1 cup (250 mL) sugar
- 4 eggs
- 1 cup (250 mL) molasses
- 1/2 tsp (2 mL) baking soda
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground clove
- 1/2 tsp (2 mL) nutmeg
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) chopped walnuts
- 4 1/2 cups (1.125 L) sifted all-purpose flour
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Preparation
In large bowl, soak candied fruits and raisins in wine for 1 hour.
In separate large bowl, cream butter and gradually stir in sugar and eggs. Beat until smooth. Set aside.
In small bowl, combine molasses and baking soda and beat in butter mixture. Add cinnamon, clove, nutmeg and vanilla extract. Mix well with large wooden spoon. Set aside.
In small bowl, combine nuts with 1 tbsp (15 mL) flour. Stir into fruit and wine mixture, stirring until combined well. Add to butter and spice mixture Mix well.
Preheat oven to 300 °F (150 °C).
Stir in gradually remaining flour to mixture. Pour into 2 buttered loaf pans and bake for 15 minutes. Continue baking at 275 °F (135 °C) for 1 hour 45 minutes. Let stand for 10 minutes. Remove cake from pan and let cool on wire rack.
Serve cake and freeze leftovers in plastic wrap, covered with foil.
Tips
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Nutritional information
Per serving| Energy: | 482 Calories |
| Protein: | 6 g |
| Carbohydrate: | 90 g |
| Fat: | 12 g |
| (% DV*) | |
|---|---|
| Calcium: | 6 % / 69 mg |
