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Lighter Fruit and Nut Cake

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Lighter Fruit and Nut Cake
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
418
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie418 kcal(20 %)
Protein4.93 g(5 %)
Fat15.42 g(13 %)
Carbohydrates65.08 g(43 %)
Sugar added12.57 g(50 %)
Roughage2.56 g(9 %)
Vitamin A128.87 mg(16,109 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.02 mg(1 %)
Folate48.87 μg(16 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.48 μg(1 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C6.57 mg(7 %)
Potassium317.33 mg(8 %)
Calcium38.01 mg(4 %)
Magnesium6.58 mg(2 %)
Iron2.04 mg(14 %)
Iodine10 μg(5 %)
Zinc0.17 mg(2 %)
Saturated fatty acids7.62 g
Cholesterol59.7 mg
Author of this recipe:

Ingredients

for
1
cake
2 cups
½ teaspoon
½ teaspoon
¾ cup
¾ cup
2
1 ½ cups
1 cup
Golden raisins
1
Orange (finely grated zest)
1
cooking Apple
½ cup
chopped Walnut
½ cup

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20 cm|8" rouond cake tin and line with a double thickness of non-stick baking paper.
2.
Sift the flour, bicarbonate of soda and spice into a bowl.
3.
Beat the butter and sugar until light and fluffy.
4.
Beat in the eggs, one at a time, alternately with a spoonful of the flour mixture. Fold in the remaining flour mixture until blended.
5.
Stir in the dried fruits and orange zest. Peel and grate the apple and stir into the mixture with the walnuts.
6.
Put into the tin and level the top. Place the cherries on top, pushing them into the mixture.
7.
Bake for 1 1/4-1 1/2 hours until cooked through. Test by inserting a skewer into the centre of the cake - it should come out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
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