Directions:
- Preheat the oven to 180°C
- Place sultanas in a saucepan and just cover with water.
- Bring to the boil then simmer for 5 minutes. Drain and cool.
- Mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence.
- Add the eggs one at a time, beating well after each egg.
- Add the both of flour and milk, then stir in the sultanas and candied peel.
- Pour into a well greased 21-23 cm square cake tin with the base lined with baking paper.
- Bake for 1 hour then reduce the temperature to 160°C and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the tin and store in an airtight container. Fruitcakes like this are best left for 12 hours before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1917.06 Kcal (8026 kJ) | ||
| Calories from fat | 627.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.73g | 107% | |
|---|---|---|---|
| Cholesterol | 260.24mg | 87% | |
| Sodium | 1875.05mg | 78% | |
| Potassium | 236.61mg | 5% | |
| Total Carbs | 301.75g | 101% | |
| Sugars | 177.63g | 711% | |
| Dietary Fiber | 12.64g | 51% | |
| Protein | 19.37g | 39% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 5.4mg | 30% | |
| Calcium | 287.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 389.48 Kcal (1631 kJ) | ||
| Calories from fat | 127.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.17g | 107% | |
|---|---|---|---|
| Cholesterol | 52.87mg | 87% | |
| Sodium | 380.95mg | 78% | |
| Potassium | 48.07mg | 5% | |
| Total Carbs | 61.31g | 101% | |
| Sugars | 36.09g | 711% | |
| Dietary Fiber | 2.57g | 51% | |
| Protein | 3.94g | 39% | |
| Vitamin C | 0.2mg | 2% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 1.1mg | 30% | |
| Calcium | 58.4mg | 29% | |
* 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.
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