Directions:
- Combine fruit, raisins and pecans in a bowl.
- Stir in 1 cup flour.
- Cream butter, sugar, spices and eggs until light.
- Combine remaining flour, salt and baking powder.
- Combine honey, vanilla, almond extract and brandy; blend well.
- Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
- Stir in fruit-nut mixture.
- Spoon into pans-batter should be too stiff to pour.
- Bake at 250º for two hours, until toothpick inserted in center comes out clean.
- While still hot, spoon 2 tablespoons of brandy over each cake.
- When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3104.59 Kcal (12998 kJ) | ||
| Calories from fat | 1422.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 158.07g | 243% | |
|---|---|---|---|
| Cholesterol | 285.69mg | 95% | |
| Sodium | 2548.64mg | 106% | |
| Potassium | 1665.3mg | 35% | |
| Total Carbs | 412.68g | 138% | |
| Sugars | 235.28g | 941% | |
| Dietary Fiber | 31.63g | 127% | |
| Protein | 32.52g | 65% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 13mg | 72% | |
| Calcium | 495.5mg | 50% | |
| Amount Per 100 g | |||
| Calories | 414.99 Kcal (1737 kJ) | ||
| Calories from fat | 190.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.13g | 243% | |
|---|---|---|---|
| Cholesterol | 38.19mg | 95% | |
| Sodium | 340.68mg | 106% | |
| Potassium | 222.6mg | 35% | |
| Total Carbs | 55.16g | 138% | |
| Sugars | 31.45g | 941% | |
| Dietary Fiber | 4.23g | 127% | |
| Protein | 4.35g | 65% | |
| Vitamin C | 0.8mg | 9% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.7mg | 72% | |
| Calcium | 66.2mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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