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Ingredientes
- 1 pound butter
- 6 large eggs
- 5 1/2 c. flour
- 1 1/2 c. liquid (hot) fruit juice from maraschino cherries
- 2 c. flour
- 2 teaspoon baking pwdr
- 2 teaspoon nutmeg
- 1 pound mixed peel (or possibly 1 pound orange peel)
- 6 slices candied pineapple
- 2 c. blanched sultana yellow raisins
- 1 1/2 c. shredded coconut
- 2 lbs. candied cherries
- 2 pound fruit cake mixed fruit mix
Direcciones
- Cream butter, add in sugar slowly. Separate large eggs, add in 1 unbeaten egg yolk at a time to the butter and sugar mix. Sift flour, baking pwdr and nutmeg together 3 times. Add in all but 1 cupful alternately with warm liquid to batter. Sprinkle reserved cup of flour over prepared fruit and nut mix.Put together batter and fruit; mix well. Beat egg whites till stiff and fold into the combined ingredients. Line deep baking tins with several thicknesses of waxed or possibly brown paper. Bake in a slow oven at 300 degrees or possibly 324 not over, between 4 and 4 1/2 hrs. Approximately 15 lb of cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 546g | |
| Recipe makes 12 servings | |
| Calories 1024 | |
| Calories from Fat 324 | 32% |
| Total Fat 36.89g | 46% |
| Saturated Fat 22.59g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 545mg | 23% |
| Potassium 602mg | 17% |
| Total Carbs 167.3g | 45% |
| Dietary Fiber 11.3g | 38% |
| Sugars 92.51g | 62% |
| Protein 14.12g | 23% |
