Recipe courtesy of Gale Gand
Fruit Cake
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- Level: Easy
- Total: 3 hr 5 min
- Prep: 20 min
- Cook: 2 hr 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 680
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 3 g
- Sugar
- 90 g
- Protein
- 6 g
- Cholesterol
- 98 mg
- Sodium
- 343 mg
- Level: Easy
- Total: 3 hr 5 min
- Prep: 20 min
- Cook: 2 hr 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 680
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 3 g
- Sugar
- 90 g
- Protein
- 6 g
- Cholesterol
- 98 mg
- Sodium
- 343 mg
Ingredients
Directions
- Preheat oven to 325 degrees F.
- In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.
- Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
- Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).
