Fruitcake by Kato Baby Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 275 degrees.
Cream butter with sugar.
Add eggs one at a time.
Blend well.
Dust fruit and nuts with one cup of flour.
Do not cut fruits or nuts, leave whole, the only exception is the candied ginger.
If pineapple is very large, you may cut these into bite size peices.
Add remaining flour and brandy to butter mixture.
Gently fold fruits and nuts into cake mixture.
Bake in greased and lined pan, at 275 degrees for 3 hours for small cake, 4 hours for medium size cake and 5 hours for one large cake.
Cake should sit out for 3 to 4 days to allow occasional basting with extra brandy before storing.
We like to frost our cake with a thick almond frosting same day you serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1080.64 Kcal (4524 kJ)
Calories from fat	565.76 Kcal
		% Daily Value*
Total Fat	62.86g	97%
Cholesterol	132.7mg	44%
Sodium	781.65mg	33%
Potassium	802.55mg	17%
Total Carbs	118.88g	40%
Sugars	64.74g	259%
Dietary Fiber	10.48g	42%
Protein	17.78g	36%
Vitamin C	6.3mg	10%
Vitamin A	0.3mg	8%
Iron	5mg	28%
Calcium	184mg	18%

Amount Per 100 g
Calories	372.51 Kcal (1560 kJ)
Calories from fat	195.02 Kcal
		% Daily Value*
Total Fat	21.67g	97%
Cholesterol	45.74mg	44%
Sodium	269.45mg	33%
Potassium	276.65mg	17%
Total Carbs	40.98g	40%
Sugars	22.32g	259%
Dietary Fiber	3.61g	42%
Protein	6.13g	36%
Vitamin C	2.2mg	10%
Vitamin A	0.1mg	8%
Iron	1.7mg	28%
Calcium	63.4mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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