Fruit Cake
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Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per serving
Calories7838.5 kcal (392%)
Total Fat229.1 g (327%)
Carbs1358.9 g (523%)
Sugars973.8 g (1082%)
Protein99.6 g (199%)
Sodium1574.2 mg (79%)
Fiber65.5 g (234%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
375gsultanas
250graisins
chopped
250gdried currant
125gmixed peel
125gglace cherries
halved
60gglace pineapple
chopped
60gglace apricots
chopped
250gbutter
1 cupbrown sugar
firmly packed
½ cupbrandy
½ cupwater
2 tsporange rind
grated
1 tsplemon rind
grated
1 tsptreacle
5eggs
lightly beaten
1 ¾ cupsplain flour
⅓ cupself-raising flour
½ tspbicarb Soda
Instructions
Step 1
Line a deep 23cm round or 20cm square cake tin with 3 sheets of greaseproof paper, bringing paper 5cm above edge of tin.
Step 2
Combine fruit, butter, sugar, brandy and water in a pan. Stir over heat until butter is melted and sugar is dissolved. Bring to the boil, reduce heat, simmer covered for 10 minutes.
Step 3
Remove from heat, cool to room temperature. Stir in orange and lemon rinds, treacle and eggs. Stir in sifted dry ingredients, spread mixture evenly into tin.
Step 4
Bake in slow oven for 2-2 ½ hours.
Step 5
Cover hot cake in foil and cool in tin
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