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Banana Fruit Cake

Holidaycooking's picture
  Pitted prunes 16 Ounce (1 Package)
  Dried apricots 8 Ounce (1 Package)
  Raisins 15 Ounce (1 Package)
  Diced mixed candied fruits and peels 16 Ounce (1 Package)
  Chopped pitted dates 8 Ounce (1 Package)
  Brandy 1⁄2 Cup (8 tbs)
  Packed brown sugar 2 Cup (32 tbs)
  Butter/Margarine 1 1⁄2 Cup (24 tbs), softened
  Eggs 6
  All purpose flour 3 Cup (48 tbs)
  Salt 2 Teaspoon
  Ground cinnamon 1 Tablespoon
  Ground nutmeg 1 Teaspoon
  Ground allspice 1 Teaspoon
  Ripe bananas 2 Large, mashed
  Walnut halves 2 Cup (32 tbs)
  Brandy 1 Tablespoon

Cut prunes and apricots into quarters.
In bowl combine prunes, apricots, raisins, candied fruits and peels, and dates.
Pour 1/2 cup brandy over fruit.
Cover; let stand overnight.
In large mixer bowl cream brown sugar and butter or margarine till fluffy.
Add eggs, one at a time; beat well after each.
Stir together flour, salt, and spices.
Add flour mixture alternately with banana to butter mixture.
Stir in nuts and fruit mixture.
Divide the 15 cups batter into any of the following very well-greased loaf pans .
Bake in 250°F oven till golden.
Cool in pans for 10 minutes; remove from pans.
Cool on rack.
Pour 1/2 cup brandy over tops of cakes.
Wrap in brandy-soaked cheese cloth; overwrap with foil.
Store in refrigerator.
Occasionally add additional brandy to soak cakes.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 428 Calories from Fat 129

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 66.5 mg22.2%

Sodium 167.8 mg7%

Total Carbohydrates 71 g23.5%

Dietary Fiber 4.4 g17.5%

Sugars 49.8 g

Protein 5 g9.7%

Vitamin A 15% Vitamin C 3.4%

Calcium 5.9% Iron 10.8%

*Based on a 2000 Calorie diet

Banana Fruit Cake Recipe