Receta Mixed Fruit And Nut Cake
Raciónes: 12
Ingredientes
- 10 ounce. figlets (sm. dry figs)
- 12 ounce. pitted prunes
- 10 ounce. pitted dates
- 10 ounce. museat raisins
- 1/2 c. cognac
- 1 1/2 pound salted mixed nuts
- 6 ounce. whole pecans
- 1 1/2 c. flour
- 1 c. sugar
- 1 teaspoon baking pwdr
- 6 Large eggs, beaten
Direcciones
- In large bowl combine fruits and cognac. Let stand 15-20 min. Line two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with foil press out wrinkles, let 1 inch foil overlap edges. Reserve 1 1/2 c. of mixed nuts and set aside.
- Add in remaining nuts to the fruit mix. Add in flour, sugar and baking pwdr to the fruit and nut mix and stir. Pour Large eggs over mix; mix well.
- Divide batter into 2 equal parts and pack in the foil-lined pans firmly. Sprinkle with extra nuts, press in firmly. Bake at 300 degrees for 1 1/2 hrs. Cold for 30 min. Lift out of pans. Carefully peel off foil. Cold cakes on rack before wrapping tightly in foil. Cakes keep for a month.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 179g | |
Recipe makes 12 servings | |
Calories 691 | |
Calories from Fat 314 | 45% |
Total Fat 37.31g | 47% |
Saturated Fat 5.19g | 21% |
Trans Fat 0.0g | |
Cholesterol 104mg | 35% |
Sodium 520mg | 22% |
Potassium 765mg | 22% |
Total Carbs 77.66g | 21% |
Dietary Fiber 9.6g | 32% |
Sugars 44.92g | 30% |
Protein 16.18g | 26% |