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Honey Fruit Cake

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  Dried prunes 2 Cup (32 tbs)
  Dried apricots 1 Cup (16 tbs)
  Seedless raisins 1 Cup (16 tbs)
  Slivered, blanched almonds 1 Cup (16 tbs)
  Coarsely chopped walnuts 1 Cup (16 tbs)
  Mixed candied fruits 1 Pound
  Shortening 1 Cup (16 tbs)
  Honey 1 Cup (16 tbs)
  Eggs 4
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Cinnamon 1 Teaspoon
  Allspice 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon

Cover prunes and apricots with boiling water; let stand for 10 minutes.
Drain and cool.
Remove pits from prunes; chop prunes and apricots.
Combine dried fruits, nuts and candied fruits.
Cream short- ening and honey together; add eggs, one at a time, beating well after each addition.
Sift flour, salt, bak- ing powder and spices together; blend into creamed mixture.
Pour batter over fruits and nuts; mix thor- oughly.
Line 8-inch tube pan with 2 thicknesses of greased brown paper and 1 thickness of greased waxed paper.
Turn batter into pans.
Place shallow pan of hot water in bottom of oven.
Bake at 250 degrees for 3 hours and 30 minutes or until cake tests done.
Decorate cake with nuts and honey- glazed fruit if desired.

Recipe Summary

Difficulty Level: 
Snack, Fruit Dessert
Holiday, Party

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9153 Calories from Fat 3787

% Daily Value*

Total Fat 422 g648.6%

Saturated Fat 70.3 g351.6%

Trans Fat 27 g

Cholesterol 845.9 mg282%

Sodium 3126.6 mg130.3%

Total Carbohydrates 1332 g443.8%

Dietary Fiber 90.3 g361.3%

Sugars 935.2 g

Protein 142 g283.4%

Vitamin A 170% Vitamin C 17.7%

Calcium 169% Iron 219.7%

*Based on a 2000 Calorie diet

Honey Fruit Cake Recipe