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Ingredientes
- 2 c. coarsely minced dry figs
- 2 c. minced dry apricots
- 1/2 c. minced candied lemon peel
- 1 1/2 c. golden brown raisins
- 1 1/2 c. minced dates
- 2 c. minced pecans
- 2/3 c. green candied cherries, halved
- 2/3 c. red candied cherries, halved
- 1 1/2 c. whole wheat flour
- 1 1/2 c. brown rice flour
- 1 teaspoon baking pwdr
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grnd cloves
- 1/2 teaspoon grnd cardamom
- 2 Packages Butter Buds
- 12 egg whites
- 1 1/2 c. apple juice concentrate
- 1 c. red wine
- 1/2 teaspoon baking soda
- 2 tbsp. water
- Brandy
Direcciones
- In a large bowl, combine the figs, apricots, lemon peel, raisins, dates, pecans, and cherries. In another bowl, sift together the flours, baking pwdr, spices, and Butter Buds. Add in the flour mix to the fruit and toss them together till all the bits of fruit are separated and coated. Beat the egg whites with the apple juice concentrate. Stir in the wine. Dissolve the baking soda in the water and stir it in too. Combine the egg mix with the flour and fruit mix and thoroughly stir them together.
- Pour into 6 medium-small (7 1/2 x 3 1/2 inch) loaf pans. Bake the cakes in a preheated oven at 275 degrees for 2 hrs. Allow the cakes to cold and remove them from the pans. Wrap each cake in several layers of cheesecloth and soak the cloth with as much brandy as it will absorb. Wrap the cake again, in foil or possibly plastic wrap, to retain the moisture. To allow the fruit cakes to develop their full flavor, store them in a cold place for 4 weeks. Makes 6 medium sized fruitcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 12 servings | |
| Calories 551 | |
| Calories from Fat 76 | 14% |
| Total Fat 8.98g | 11% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 202mg | 8% |
| Potassium 834mg | 24% |
| Total Carbs 114.3g | 30% |
| Dietary Fiber 8.7g | 29% |
| Sugars 76.06g | 51% |
| Protein 6.34g | 10% |
