Jane Benet's Fruitcake Recipe

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Ingredients

Count

Nutrition

4778

Calories

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Ingredients:

Serving

1 lb blanched almond (3 cups)
1/2 lb pecans (2 cups)
1/4 lb walnuts (1 cup)
1 lb citron, shredded (2 cups)
1/2 lb lemon , rind of (1 cup)
1/2 lb orange rind (1 cup)
1/2 lb candied pineapple (1 cup)
1 lb candied cherry (2 cups)
2 lbs seedless raisins (6 to 7 cups)
1 lb dried fig (2 cups)
1 lb dates, pitted (2 cups)
1 lb dried currant (3 to 3 1/2 cups)
1 (1/2 cup) glass brandy (plus more for pouring on top)
4 tsp cinnamon, ground
1/2 tsp allspice, ground
2 tsp nutmeg, ground
1/2 tsp clove, ground
2 cups butter, at room temperature (4 sticks)
1 lb brown sugar
1 cup molasses
12 eggs , beaten until foamy
1 lb all-purpose flour (3 1/2 to 4 cups)
2 tsp salt
1 blanched almond (for garnish )
to taste candied cherry (for garnish )

Directions:

Preheat the oven to 275 or 300 degrees.
Chop the nuts and fruits (grind the dates and figs-they're very sticky) and combine them in a bowl.
Add the brandy, jam and spices; mix well.
Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly.
Add the flour and salt and mix to a batter consistency.
Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny.
Grease pans well, then line with heavy waxed or parchment paper.
Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes). Have a pan of hot water in the bottom of the oven for moisture during baking.
When done, turn out the cakes onto racks to cool.
Pour a little brandy slowly over the top of each one.
In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one.
When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4777.7 Kcal (20003 kJ)
Calories from fat	2161.77 Kcal
		% Daily Value*
Total Fat	240.2g	370%
Cholesterol	379.68mg	127%
Sodium	752.36mg	31%
Potassium	3993.75mg	85%
Total Carbs	534.67g	178%
Sugars	368.41g	1474%
Dietary Fiber	48.27g	193%
Protein	99.1g	198%
Vitamin C	136.5mg	228%
Vitamin A	41.1mg	1369%
Iron	26.2mg	145%
Calcium	1415.4mg	142%

Amount Per 100 g
Calories	529 Kcal (2215 kJ)
Calories from fat	239.36 Kcal
		% Daily Value*
Total Fat	26.6g	370%
Cholesterol	42.04mg	127%
Sodium	83.3mg	31%
Potassium	442.2mg	85%
Total Carbs	59.2g	178%
Sugars	40.79g	1474%
Dietary Fiber	5.34g	193%
Protein	10.97g	198%
Vitamin C	15.1mg	228%
Vitamin A	4.5mg	1369%
Iron	2.9mg	145%
Calcium	156.7mg	142%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

114.8

Points
125

PointsPlus

Good Points

saturated fat free,
low sodium,
high fiber

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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