Richards Fruitcake Recipe

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Richards Fruitcake
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Ingredients
13
Count
Nutrition
491
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. *Note: Use what ever combination of dried fruits you prefer. Apples, apricots, peaches, pears, plums, golden raisins, dark raisins, cherries, currents, figs, dates, etc. I prefer a mixture of all the fruits listed.
  2. **Note: Use whatever nut or combination of nuts you prefer. English walnut, pecans, Brazil nut, etc. I prefer English walnuts.
  3. Preheat the oven to 275°F.
  4. Line two baking pans, 9 x 5 x 3 or 8-1/2 x 4-1/2 x 2-1/2 inches with aluminum foil. Once fitted to the pans, brush the bottom and sides of the foil with a little oil. Remove any excess oil.
  5. Stir to mix the flour, sugar, salt, baking powder, cinnamon and nutmeg. When the mixture is all the same color, with no streaks, the dry ingredients are well blended.
  6. Make a well in the center of the dry ingredients and add the orange juice, oil, beaten eggs, honey and molasses.
  7. Beat the batter on low speed until blended, constantly scraping down the sides of the bowl. This usually takes about a minute.
  8. Increase the speed to medium and blend thoroughly over the next three minutes or until the batter is smooth and lump free. Put away the mixer and do the rest by hand.
  9. In a large bowl, toss to mix, the chopped fruits and nut pieces.
  10. Fold the fruit-nut mixture into the batter stirring well until all the fruit and nuts are coated with the batter.
  11. Spread the batter into the aluminum lined pans; adding it alternately to each pan. Gently press the batter into the corners using the back of a large spoon. This will ensure that the two cakes are of equal size and shape.
  12. Bake until the cakes test done***. Usually 2-1/2 to 3 hours. If the cakes start to become too browned, too early; lay a piece of aluminum foil over the tops of the cakes.
  13. When done, remove the cakes from the pans and allow them to cool down. The foil lining can be gently removed when they are cooled, by peeling it away without tearing the surface of the cakes.
  14. Once the cakes are cooled to room temperature, they are ready for curing. At this point put them into a gallon-size Ziploc bag or prepare them for curing.
  15. To cure the fruit cakes, wrap each cake in cheese cloth and gently saturate the cloth covering with brandy, rum or whatever liquor you are using to cure the cakes. Each cake may be cured with a different liquor, if you desire. Return the cakes to their Ziploc bags and store in a cool place. Repeat this saturation of the wrapping cloth every day or so until the cakes are cured. There should not be any appreciable amount of free liquor in the plastic bags. The cakes should slowly absorb the liquor without becoming mushy or too soft.
  16. To serve, remove the cake from the bag and cheese cloth and allow to stand for 30 minutes or so. Then, using a sharp knife, slice thin and serve as you desire.
  17. ***Note: Cakes bake from the outside, inward, until done. To test the baking cakes for doneness; insert a toothpick, small bamboo skewer, etc. into the center of the cake. Gently remove the object and inspect it for any wet or uncooked batter. When the object is removed clean and dry; the cake is tested done.
  18. Happy Holidays!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 491.48 Kcal (2058 kJ)
Calories from fat 160.95 Kcal
% Daily Value*
Total Fat 17.88g 28%
Cholesterol 27.28mg 9%
Sodium 594.52mg 25%
Potassium 670.01mg 14%
Total Carbs 111.67g 37%
Sugars 14.62g 58%
Dietary Fiber 1.05g 4%
Protein 4.21g 8%
Vitamin C 542.9mg 905%
Iron 1.2mg 7%
Calcium 1033.4mg 103%
Amount Per 100 g
Calories 295.37 Kcal (1237 kJ)
Calories from fat 96.73 Kcal
% Daily Value*
Total Fat 10.75g 28%
Cholesterol 16.39mg 9%
Sodium 357.29mg 25%
Potassium 402.66mg 14%
Total Carbs 67.11g 37%
Sugars 8.79g 58%
Dietary Fiber 0.63g 4%
Protein 2.53g 8%
Vitamin C 326.3mg 905%
Iron 0.7mg 7%
Calcium 621.1mg 103%

* 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

Weightwatchers Points

  • 11.1
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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