Sue's Fruit Cake Recipe

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Sue's Fruit Cake
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Ingredients
14
Count
Nutrition
882
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. Line a 9-inch (23cm) round cake pan with parchment paper and set aside. Position the oven rack to just below the center of the oven so that when the cake is in the oven it will be central. Preheat the oven to 300 degrees F (150 degrees C).
  2. In the bowl of an electric mixer, cream together the butter, sugar, and molasses until the mixture is light and fluffy and pale in color. Beat in the eggs, 1 at a time, adding 1 tablespoon of flour along with each egg, to help prevent the mixture from curdling. Add 6 eggs and then check the consistency of the batter; it should be a dropping consistency, which means that if you lift a spoonful of the mixture out of the bowl and turn the spoon over, the mixture should drop off the spoon in 2 to 3 seconds. Add more eggs, 1 at a time, until the batter reaches a dropping consistency is reached.
  3. In a separate large bowl, mix the remaining flour with all of the remaining ingredients, except the brandy. Add the flour mixture to the creamed mixture and beat until just incorporated. Spoon batter into the prepared cake tin, and level the surface. Bake in the center of the oven for 3 to 3 1/2 hours. As cooking times can vary considerably in different ovens, check the cake regularly, covering the top with a sheet of parchment if the cake starts to brown too quickly; begin checking for doneness after 1 1/2 hours. To test if the cake is cooked, insert a skewer and then remove it; if it comes out clean then the cake is cooked; otherwise bake for a little longer. Also listen to the cake; if you can still hear it bubbling then it isn't cooked through.
  4. Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then spoon the brandy on top. Set aside until completely cooled. Remove the cake from the pan and then wrap it in parchment paper and then aluminum foil before storing it in a cool, dry place.
  5. The cake may be eaten immediately but is best left about a month before decorating so that it has time to mature.
  6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 881.73 Kcal (3692 kJ)
Calories from fat 365.5 Kcal
% Daily Value*
Total Fat 40.61g 62%
Cholesterol 1137.5mg 379%
Sodium 443.7mg 18%
Potassium 875.59mg 19%
Total Carbs 57.97g 19%
Sugars 35.3g 141%
Dietary Fiber 2.1g 8%
Protein 41.78g 84%
Vitamin C 1.7mg 3%
Vitamin A 0.1mg 3%
Iron 7.8mg 43%
Calcium 248.6mg 25%
Amount Per 100 g
Calories 198.51 Kcal (831 kJ)
Calories from fat 82.29 Kcal
% Daily Value*
Total Fat 9.14g 62%
Cholesterol 256.09mg 379%
Sodium 99.89mg 18%
Potassium 197.12mg 19%
Total Carbs 13.05g 19%
Sugars 7.95g 141%
Dietary Fiber 0.47g 8%
Protein 9.41g 84%
Vitamin C 0.4mg 3%
Iron 1.8mg 43%
Calcium 56mg 25%

* 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

  • 20.6
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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