Christmas Fruit Cake Candy
|Coarsely chopped walnuts/Coarsely chopped hazelnuts||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped almonds||1 Cup (16 tbs)|
|Chopped dried figs/Golden raisins||1 Cup (16 tbs)|
|Candied diced orange peel||4 Ounce (1 Container)|
|Diced candied lemon peel||4 Ounce (1 Container)|
|Diced candied citron||4 Ounce (1 Container)|
|Diced candied pineapple||4 Ounce (1 Container)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs) (Unsifted)|
|Ground cinnamon||2 Teaspoon|
|Ground cloves||1 Teaspoon|
|Honey||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Preheat oven to 300° F.
Grease and flour a 9-inch spring-form pan; set aside.
In a large bowl mix walnuts, almonds, figs, orange peel, lemon peel, citron, pineapple, cocoa, flour, cinnamon and cloves.
In a medium saucepan combine honey and sugar.
Bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered, until a little of the syrup dropped into cold water forms a soft ball, about 4 minutes.
Do not overcook.
Pour syrup over nut-fruit mixture, tossing well.
Press into prepared pan, smoothing top.
Bake until firm, about 40 minutes.
Cool in pan.
Remove sides of pan.
Sprinkle with confectioners sugar, if desired.
Serving size: Complete recipe
Calories 5078 Calories from Fat 1844
% Daily Value*
Total Fat 211 g324%
Saturated Fat 11.6 g58.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 266.4 mg11.1%
Total Carbohydrates 817 g272.2%
Dietary Fiber 127.7 g511%
Sugars 578 g
Protein 91 g182.3%
Vitamin A 12.5% Vitamin C 513%
Calcium 124.5% Iron 102%
*Based on a 2000 Calorie diet