Two Rich Fruit and Nut Cakes

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Two Rich Fruit and Nut Cakes
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Difficulty:
easy
Difficulty
Preparation:
5 h. 25 min.
Preparation
ready in 17 h. 25 min.
Ready in
Calories:
504
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie504 kcal(24 %)
Protein7.14 g(7 %)
Fat20.99 g(18 %)
Carbohydrates70.35 g(47 %)
Sugar added11.64 g(47 %)
Roughage3.82 g(13 %)
Vitamin A187.27 mg(23,409 %)
Vitamin D0.67 μg(3 %)
Vitamin E4.09 mg(34 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.29 mg(19 %)
Vitamin B₆0.03 mg(2 %)
Folate57.09 μg(19 %)
Pantothenic acid0.2 mg(3 %)
Biotin5.64 μg(13 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C19.91 mg(21 %)
Potassium427.84 mg(11 %)
Calcium94.16 mg(9 %)
Magnesium30.2 mg(10 %)
Iron2.69 mg(18 %)
Iodine20 μg(10 %)
Zinc0.45 mg(6 %)
Saturated fatty acids10.26 g
Cholesterol99.04 mg
Author of this recipe:

Ingredients

for
2
Ingredients
3.333 cups
Golden raisins
2 ¼ cups
pitted, chopped Date
2.333 cups
2.333 cups
½ cup
Candied cherry (rinsed and quartered)
½ cup
Candied peel (chopped)
6 tablespoons
3 cups
1 cup
1 teaspoon
1 teaspoon
½ teaspoon
grated Nutmeg
1 teaspoon
1 teaspoon
ground cinnamon
1 teaspoon
2 cups
2 cups
8
eggs (beaten)
1.333 cups
chopped, blanched almonds
How healthy are the main ingredients?
raisinsCurrantraisinsaltNutmegcinnamon

Preparation steps

1.
Put the dried fruits, cherries and candied peel in a large bowl. Stir in the brandy, mix well, cover and leave to stand overnight.
2.
Heat the oven to 140°C (120° fan) 275°F gas 1. Grease 2 x 20 cm|8" round deep cake tins and line with greaseproof or non-stick baking paper.
3.
Sift both the flours, salt, bicarbonate of soda and spices into a bowl.
4.
Whisk together the butter and sugar in a mixing bowl until light and fluffy. Gradually whisk in the eggs until incorporated. Add a little of the dry ingredients if the mixture starts to look as if it is curdling.
5.
Gently fold in the flour mixture until blended, followed by the soaked fruit and almonds.
6.
Spoon into the tins. Smooth the surface of the mixture and make a slight dent in the centre, as the cake will rise slightly more in the centre. Tie a band of brown paper round the outsides of the tins.
7.
Bake for 4 1/2- 4 3/4 hours until cooked through. Cover with a double thickness of greaseproof or non-stick baking paper or brown paper, if the cake is becoming too dark as it cooks. Cool in the tins for 30 minutes, then place on a wire rack to cool completely.
8.
Wrap in a double thickness of greaseproof or non-stick baking paper and store in an airtight tin, 'feeding' the cakes with brandy at intervals