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Summer Fruitcake

Budget.Gourmet's picture
Ingredients
  Flour 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pecan halves 2 Cup (32 tbs)
  Vanilla extract 1 Teaspoon
  Watermelon pickles 1 1⁄2 Cup (24 tbs), drained and cut up
  Maraschino cherries 1 Cup (16 tbs), drained and halved
  Eggs 3
Directions

GETTING READY
1) Grease and flour two loaf pans of 8 1/2 x 4 1/2 x 2 1/2 inch,

MAKING
2) Sift the flour, sugar, baking powder, salt, nuts, pickles and cherries and mix together
3) Using a whip, beat the eggs and vanilla to mix well
4) Add in the flour mixture and mix till combined thoroughly
5) Bake in a preheated oven for 1 hour at 300 F

SERVING
6) Cut into slices and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Summer, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6

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4.253125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 690 Calories from Fat 286

% Daily Value*

Total Fat 34 g52.2%

Saturated Fat 3.5 g17.5%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 263.7 mg11%

Total Carbohydrates 93 g30.9%

Dietary Fiber 5.5 g22%

Sugars 71.4 g

Protein 9 g18.7%

Vitamin A 3.1% Vitamin C 0.79%

Calcium 12.2% Iron 15.1%

*Based on a 2000 Calorie diet

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Summer Fruitcake Recipe