Light Fruit Cake From Warsaw
|Egg whites/3 whole eggs plus 3 egg whites||5|
|Confectioner's sugar||1 3⁄4 Cup (28 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk/Brandy||1⁄4 Cup (4 tbs)|
|Cake flour||3 Cup (48 tbs), sifted|
|Baking powder||2 Teaspoon|
|Candied orange peel||3 Ounce, finely chopped (About 3/4Th Cup)|
|Currants/Raisins||2⁄3 Cup (10.67 tbs)|
|Finely chopped walnuts||2⁄3 Cup (10.67 tbs)|
|Sliced dried figs||1⁄2 Cup (8 tbs)|
|Dried pitted dried prunes||1⁄2 Cup (8 tbs)|
Beat eggs with sugar at high speed of electric mixer 7 minutes.
Cream butter with vanilla extract until fluffy.
Beat in milk and salt.
Mix half of flour with baking powder.
Add to creamed mixture and mix thoroughly.
Fold in beaten eggs, then remaining flour.
Mix fruits and nuts with cornstarch.
Fold is to batter.
Butter an 11X7x3 inch loaf pan and sprinkle with bread crumbs.
Turn batter into pan.
Bake at 350Â°F 50 minutes, or until a wooden pick comes out clean.
Cool before slicing.
Serving size: Complete recipe
Calories 5662 Calories from Fat 2188
% Daily Value*
Total Fat 253 g389.1%
Saturated Fat 97.9 g489.3%
Trans Fat 0 g
Cholesterol 368.5 mg122.8%
Sodium 2062.1 mg85.9%
Total Carbohydrates 787 g262.3%
Dietary Fiber 89.8 g359%
Sugars 320.7 g
Protein 114 g228.6%
Vitamin A 112.9% Vitamin C 250.9%
Calcium 172.6% Iron 61%
*Based on a 2000 Calorie diet