Directions:
- Preheat oven to 300D F.
- Mix together almonds and fruit: Set aside.
- Mix together flour, baking powder and salt: Set aside.
- Grease Bundt pan well and lightly flour it.
- Cream shortening (or butter) and sugar well.
- Beat in eggs.
- Add vanilla.
- Blend flour mixture alternately with brandy into creamed shortening and sugar.
- Add almond and fruit mixture and mix well.
- Pour into prepared pan.
- Keep a pan of hot water on lowest shelf of oven while cake is baking.
- Bake for about 2 hours until cake tests done.
- Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
- Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2442.37 Kcal (10226 kJ) | ||
| Calories from fat | 1036.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 115.16g | 177% | |
|---|---|---|---|
| Cholesterol | 88.18mg | 29% | |
| Sodium | 577.87mg | 24% | |
| Potassium | 2344.72mg | 50% | |
| Total Carbs | 227.02g | 76% | |
| Sugars | 122.1g | 488% | |
| Dietary Fiber | 15.87g | 63% | |
| Protein | 140.12g | 280% | |
| Vitamin C | 110.4mg | 184% | |
| Vitamin A | 21.1mg | 704% | |
| Iron | 33.5mg | 186% | |
| Calcium | 684.8mg | 68% | |
| Amount Per 100 g | |||
| Calories | 847.29 Kcal (3547 kJ) | ||
| Calories from fat | 359.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.95g | 177% | |
|---|---|---|---|
| Cholesterol | 30.59mg | 29% | |
| Sodium | 200.47mg | 24% | |
| Potassium | 813.41mg | 50% | |
| Total Carbs | 78.76g | 76% | |
| Sugars | 42.36g | 488% | |
| Dietary Fiber | 5.51g | 63% | |
| Protein | 48.61g | 280% | |
| Vitamin C | 38.3mg | 184% | |
| Vitamin A | 7.3mg | 704% | |
| Iron | 11.6mg | 186% | |
| Calcium | 237.6mg | 68% | |
* 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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