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Fruit and Nut Cake

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Fruit and Nut Cake
Difficulty:
moderate
Difficulty
Preparation:
2 h. 50 min.
Preparation
Calories:
797
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie797 kcal(38 %)
Protein15.66 g(16 %)
Fat43.02 g(37 %)
Carbohydrates90.47 g(60 %)
Sugar added25.15 g(101 %)
Roughage6.74 g(22 %)
Vitamin A302.16 mg(37,770 %)
Vitamin D1.25 μg(6 %)
Vitamin E9.53 mg(79 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.03 mg(50 %)
Vitamin B₆0.13 mg(9 %)
Folate110.19 μg(37 %)
Pantothenic acid0.46 mg(8 %)
Biotin9.45 μg(21 %)
Vitamin B₁₂0.83 μg(28 %)
Vitamin C44.2 mg(47 %)
Potassium494.27 mg(12 %)
Calcium216.27 mg(22 %)
Magnesium93.14 mg(31 %)
Iron3.49 mg(23 %)
Iodine37.5 μg(19 %)
Zinc1.1 mg(14 %)
Saturated fatty acids16.86 g
Cholesterol170.43 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1 cup
1 cup
superfine caster sugar
5
eggs (beaten)
2 cups
½ teaspoon
1 ¼ cups
1 ¼ cups
¾ cup
candied Orange peel
½ cup
¾ cup
whole or chopped Nut (e. g. pecans, almonds, hazlenuts)
¾ cup
sliced almonds
½ cup
Candied cherry (rinsed, dried and quartered)

Preparation steps

1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease and line a 25 cm| 10"round cake tin with greaseproof paper.
2.
Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, with a teaspoon of the flour, beating well after each addition.
3.
Sift the remaining flour with the spice and fold into the butter mixture. Fold in the dried fruits and peel and mix well. Gently fold in the ground almonds.
4.
Spoon into the tin and slightly hollow the centre with the back of a spoon. Bake for 1 1/2 hours.
5.
Remove from the oven and scatter the whole and chopped nuts, flaked almonds and cherries on top of the cake. Return to the oven and cook for a further 40-60 minutes, until the cake is cooked through. Cool in the tin for 10 minutes, and then place on a wire rack to cool completely.