Mixed Fruit And Nut Cake Recipe
Servings: 12
Ingredients
- 10 ounce. figlets (sm. dry figs)
- 12 ounce. pitted prunes
- 10 ounce. pitted dates
- 10 ounce. museat raisins
- 1/2 c. cognac
- 1 1/2 pound salted mixed nuts
- 6 ounce. whole pecans
- 1 1/2 c. flour
- 1 c. sugar
- 1 teaspoon baking pwdr
- 6 Large eggs, beaten
Directions
- In large bowl combine fruits and cognac. Let stand 15-20 min. Line two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with foil press out wrinkles, let 1 inch foil overlap edges. Reserve 1 1/2 c. of mixed nuts and set aside.
- Add in remaining nuts to the fruit mix. Add in flour, sugar and baking pwdr to the fruit and nut mix and stir. Pour Large eggs over mix; mix well.
- Divide batter into 2 equal parts and pack in the foil-lined pans firmly. Sprinkle with extra nuts, press in firmly. Bake at 300 degrees for 1 1/2 hrs. Cold for 30 min. Lift out of pans. Carefully peel off foil. Cold cakes on rack before wrapping tightly in foil. Cakes keep for a month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 691 | |
| Calories from Fat 314 | 45% |
| Total Fat 37.31g | 47% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 520mg | 22% |
| Potassium 765mg | 22% |
| Total Carbs 77.66g | 21% |
| Dietary Fiber 9.6g | 32% |
| Sugars 44.92g | 30% |
| Protein 16.18g | 26% |
