Iced Festive Fruit Cake

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Iced Festive Fruit Cake
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
ready in 15 h.
Ready in
Calories:
567
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie567 kcal(27 %)
Protein7.83 g(8 %)
Fat18.03 g(16 %)
Carbohydrates94.26 g(63 %)
Sugar added41.22 g(165 %)
Roughage3.08 g(10 %)
Vitamin A115.18 mg(14,398 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.63 mg(47 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.37 mg(34 %)
Niacin2.89 mg(24 %)
Vitamin B₆0.04 mg(3 %)
Folate61.59 μg(21 %)
Pantothenic acid0.17 mg(3 %)
Biotin11.28 μg(25 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C1.11 mg(1 %)
Potassium298.18 mg(7 %)
Calcium160.04 mg(16 %)
Magnesium53.52 mg(18 %)
Iron2.42 mg(16 %)
Iodine15 μg(8 %)
Zinc0.73 mg(9 %)
Saturated fatty acids5.82 g
Cholesterol64.1 mg
Author of this recipe:

Ingredients

for
1
For the cake
¾ cup
dried Apricot (chopped)
¾ cup
Dried Pear (chopped)
¾ cup
chopped Candied peel
½ cup
1 ¼ cups
¼ cup
½ cup
1 cup
1 pinch
1 pinch
grated Nutmeg
1 teaspoon
3
eggs (beaten)
2 cups
1 ½ cups
blanched almonds (chopped)
For the icing
2 ½ cups
3 tablespoons
To decorate
chopped Wild celery (angelica)
How healthy are the main ingredients?
ApricotPearraisinsugarsaltNutmeg
Product recommendation

If you can't obtain royal icing sugar use the following: 225 g/ 2 cups icing (confectioners') sugar 2 1/2 tbsp meringue powder 1/4 tsp cream of tartar 1 1/2 tbsp water Mix together all the ingredients and beat well. Add more water until smooth and thick. Continue to beat until stiff.

Preparation steps

1.
For the cake: Place all the fruits in a bowl with the sherry, stir well, cover and leave to stand overnight.
2.

Heat the oven to 325°F. Grease a 36 ounce loaf tin or a plain loaf tin.

3.
Beat the butter with the sugar, salt and spices in a mixing bowl until light and creamy, then gradually beat in the eggs.
4.
Gently fold in the flour, followed by the soaked fruits and almonds, stirring well. Turn into the tin and bake for 2-2 1/4 hours until cooked through. Leave to cool in the tin.
5.
For the icing: mix the royal icing sugar with a little water, adding a little at a time, until it is thick and smooth.
6.
Spread the icing thickly on top of the cake and decorate with angelica and cherries. Leave to set