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Nutrition Facts (per serving) | |
---|---|
349 | Calories |
16g | Fat |
49g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 48 | |
Amount per serving | |
Calories | 349 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 6g | 29% |
Cholesterol 44mg | 15% |
Sodium 87mg | 4% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 3g | 11% |
Total Sugars 31g | |
Protein 4g | |
Vitamin C 1mg | 6% |
Calcium 49mg | 4% |
Iron 1mg | 8% |
Potassium 293mg | 6% |
*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
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3 cups dried figs, stemmed and chopped
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2 cups (14 ounces) pitted dates, chopped
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2 cups (12 ounces) golden raisins
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2 cups (12 ounces) seedless raisins
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1 cup dried currants
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11 ounces candied citron
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1 cup candied pineapple, diced
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1 cup candied cherries, coarsely chopped
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1 cup candied orange peel, diced
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1 cup brandy
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3 cups all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cloves
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1/4 teaspoon baking soda
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2 cups butter, or margarine, softened
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1 teaspoon dark brown sugar
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6 large eggs
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1/3 cup dark molasses
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2/3 cup milk
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5 cups (1 1/4 pounds) pecans, or walnuts
Steps to Make It
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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.
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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.
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In a medium bowl, combine flour, cinnamon, allspice, cloves, and baking soda.
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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.
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Reduce speed to medium. Beat in eggs, one at a time, beating well after each addition.
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Beat in molasses. Reduce speed to low.
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Beat in flour mixture alternately with milk, beginning and ending with flour mixture, until blended, scraping bowl.
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Turn batter into a larger bowl (for easier mixing).
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Stir in fruit mixture, including any brandy not absorbed by the fruit.
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Spoon batter into prepared pans; spread evenly.
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Bake until the toothpick inserted in center comes out clean, about 1 hour 30 minutes.
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Cool in pans on wire racks 15 minutes.
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Run a thin knife around cakes to loosen from sides of pans and invert onto racks.
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Turn cakes, right-side up, and cool completely.
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Remove waxed paper—wrap cakes in plastic wrap, then in foil.
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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.