Quick Fruit Cake Recipe

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Quick Fruit Cake
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Ingredients
17
Count
Nutrition
1575
Calories
Total time
300
Minutes
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Ingredients:

  • 2 1/2 cups raisins
  • 1 1/2 cups water
  • 2 cups sugar
  • 1/4 cup butter
  • 1/4 cup whiskey
  • 1/4 cup honey
  • 2 1/2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp clove
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cups nuts

Directions:

  1. The day before baking: Cook raisins, water, and sugar for 5 minutes. Remove from heat. Add whiskey and honey, stir to combine. Add butter and let it melt in the hot mixture. Cool to room temperature, overnight is best.
  2. Prepare pans: grease pans with shortening, line with parchment paper and leave a 2” collar extending above all the sides. Grease the inside of the parchment paper.
  3. Preheat oven to 275°F Adjust rack to center position.
  4. Reserve 1/2 dozen whole cherries and several whole nuts to use as decoration on top of cake. Adhere with a little batter or syrup.
  5. Measure fruit and nuts into a large bowl. Sift together the flour, spices, baking powder, soda and salt into another medium bowl. With your hands, blend the flour mixture into the combined fruit and nuts. Make sure the fruits are not stuck together, and are coated with flour. Set aside.
  6. In your largest mixing bowl, beat eggs well. Alternately add to the beaten eggs, the floured fruit and nuts, and the raisin mixture. Combine with large spatula or with bare hand.
  7. Divide batter evenly among pans. Bake for about 2 hours (time will vary with size of pan) until cake shrinks from sides of pan slightly. After 1 1/2 hours, decorate tops of cakes with reserved fruit and nuts, by adhering them to the top of cake with reserved batter. Return to oven to finish baking. Turn off oven, leave cake in oven 10 minutes with heat off. Remove pans from oven, allow to cool on racks 10-15 minutes. Peel paper off cakes carefully while still warm. Cool on rack completely.
  8. To store cakes, wrap in muslin moistened with sherry, and place in zip lock bag or tin. Check periodically and add sherry to keep moist. Slice about 1/2 inch thick to serve, with hot tea, coffee, or egg nog. Can be stored for a year or more if kept moist with sherry or whiskey.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1575.26 Kcal (6595 kJ)
Calories from fat 412.2 Kcal
% Daily Value*
Total Fat 45.8g 70%
Cholesterol 82.34mg 27%
Sodium 1952.57mg 81%
Potassium 1468.4mg 31%
Total Carbs 291.75g 97%
Sugars 158.04g 632%
Dietary Fiber 17.12g 68%
Protein 18.71g 37%
Vitamin C 5.9mg 10%
Vitamin A 0.1mg 3%
Iron 9.6mg 53%
Calcium 339.5mg 34%
Amount Per 100 g
Calories 323.46 Kcal (1354 kJ)
Calories from fat 84.64 Kcal
% Daily Value*
Total Fat 9.4g 70%
Cholesterol 16.91mg 27%
Sodium 400.94mg 81%
Potassium 301.52mg 31%
Total Carbs 59.91g 97%
Sugars 32.45g 632%
Dietary Fiber 3.52g 68%
Protein 3.84g 37%
Vitamin C 1.2mg 10%
Iron 2mg 53%
Calcium 69.7mg 34%

* 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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Recipe Tags

Weightwatchers Points

  • 34.5
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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