Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
51
High
Nutrition per serving
Calories468.6 kcal (23%)
Total Fat14.7 g (21%)
Carbs79 g (30%)
Sugars52.4 g (58%)
Protein5.9 g (12%)
Sodium100.8 mg (5%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 cuproasted nuts
chopped, can be a combination of walnuts, pecans, macademia nuts, almonds, or anything else
½ cupcandied orange peel
diced
½ cupcandied lemon peel
diced
1 cupcandied citron
diced
½ cupdried currants
1 cupseedless raisins
chopped
¼ cupdry red wine
¼ cupbrandy
1 ¾ cupsall-purpose flour
½ teaspoonground cinnamon
1 teaspoonground nutmeg
¼ teaspoonground cloves
½ teaspoonground allspice
¼ teaspoonground mace
½ teaspoonbaking powder
¼ teaspoonsalt
1 stickbutter
room temperature, plus 3 extra tbsp
1 cupbrown sugar
packed
3eggs
small, whites and yolks separated
¼ cupmolasses
Instructions
Step 1
Mix all of the dried fruit and nuts in a large bowl and stir in the wine and brandy. Stir gently and set aside for a few hours to absorb the liquid.
Step 2
Butter a loaf pan and line it with clean parchment paper. Butter the paper.
Step 3
Sift the flour with the spices to combine. Add baking powder and sift again.
Step 4
Put the butter into a large mixing bowl and cream until smooth. Add sugar and, using an electric mixer, cream butter and sugar together until light and fluffy. Beat the egg yolks slightly and then add to the bowl. Mix the batter well and then add the flour-spice mixture slowly, stirring as you add, until well incorporated. Add the molasses and stir. Finally, stir in the fruit and nuts along with any remaining soaking liquid.
Step 5
Put the egg whites in a bowl and beat until they hold stiff peaks. Fold into batter and then spoon the batter into the prepared loaf pan. Cover loosely with a clean cloth and let batter sit overnight in a cool place.
Step 6
The next day, heat the oven to 250 degrees. Place the fruitcake on the middle rack of the oven and bake for 3.5 to 4 hours. After 1.5 hours, cover the pan with a piece of brown paper and return to the oven.
Step 7
When the cake has baked for 3.5 hours, remove it from the oven and listen closely for any quiet, bubbling noises. If you 'hear' the cake, it needs more baking. Or test the cake with a toothpick to see if it comes out clean. Once cooked, remove the cake from the oven and place on a wire rack to cool, still in the pan.
Step 8
When the cake is completely cooled, turn it out of the pan, leaving the parchment paper lining. Wrap the cake with parchment, then aluminum foil, and pack it into a container. Fruitcakes need air, so punch a few holes in the lid of the tin or cover loosely with tin.
Step 9
Set the tin in a cool, undistributed place for several months., Every 2 to 3 weeks, open the foil and sprinkle the cake with a small glassful of brandy, wine or whiskey. This will keep the cake moist and flavorful and help preserve it as well.
Step 10
Serve after a few weeks or months with whipped cream.
Notes
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