Nutritional Guidelines (per serving) | |
---|---|
4313 | Calories |
197g | Fat |
615g | Carbs |
46g | Protein |
Nutrition Facts | |
---|---|
Servings: 12 Cakes, 4 Servings | |
Amount per serving | |
Calories | 4313 |
% Daily Value* | |
Total Fat 197g | 252% |
Saturated Fat 70g | 348% |
Cholesterol 526mg | 175% |
Sodium 1051mg | 46% |
Total Carbohydrate 615g | 224% |
Dietary Fiber 41g | 148% |
Total Sugars 393g | |
Protein 46g | |
Vitamin C 29mg | 146% |
Calcium 621mg | 48% |
Iron 18mg | 101% |
Potassium 4020mg | 86% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Old-fashioned contains 9 different fruits, spices, and nuts, plus brandy for a moist and delicious cake. Plan to soak the fruits in brandy overnight or all day.
Recipe reprinted with permission from All New Good Housekeeping Cookbook (Hearst).
Ingredients
- 3 cups dried figs (stemmed and chopped)
- 2 cups pitted dates (14 ounces, chopped)
- 2 cups golden raisins (12 ounces)
- 2 cups dark seedless raisins (12 ounces)
-
1
cup
dried currants (2 cups)
-
11
ounces
11 ounces candied citron (diced)
-
1
cup
candied pineapple (diced)
-
1
cup
red candied cherries (coarsely chopped)
-
1
cup
candied orange peel (diced)
- 1 cup brandy
- 3 cups flour (all-purpose)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 2 cups butter (or margarine; 4 sticks; softened)
-
1
tsp
dark brown sugar
- 6 large eggs
- 1/3 cup dark molasses
- 2/3 cup milk
- 5 cups pecans (or walnuts; 1-1/4 pounds)
Steps to Make It
-
In a large bowl, combine figs, dates, golden and dark raisins, currants, citron, pineapple, cherries, and orange peel. Cover and let stand 8 hours or up to overnight, stirring several times.
-
Preheat oven to 275 degrees F. Grease twelve 5-3/4-inch by 3-1/4-inch by 2-inch mini-loaf pans. Line bottoms with waxed paper; evenly grease paper.
-
-
In a large bowl, with mixer at low speed, beat butter and brown sugar until blended. Increase speed to medium-high; beat until light and fluffy, about 5 minutes, frequently scraping the bowl with a rubber spatula.
-
Reduce speed to medium. Beat in eggs, one at a time, beating well after each addition.
-
Beat in molasses. Reduce speed to low.
-
Beat in flour mixture alternately with milk, beginning and ending with flour mixture, until blended, scraping bowl.
-
Turn batter into a larger bowl (for easier mixing).
-
Stir in fruit mixture, including any brandy not absorbed by the fruit.
-
Spoon batter into prepared pans; spread evenly.
-
Bake until the toothpick inserted in center comes out clean, about 1 hour 30 minutes.
-
Cool in pans on wire racks 15 minutes.
-
Run a thin knife around cakes to loosen from sides of pans and invert onto racks.
-
Turn cakes, right-side up, and cool completely.
-
Remove waxed paper—wrap cakes in plastic wrap, then in foil.
-
Let stand in a cool place, or refrigerate at least 1 month or up to 6 months before serving.
Recipe Source: edited by Susan Westmoreland (Hearst Books). Reprinted with permission.