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Unbaked Fruitcake

Charles.Durand's picture
Ingredients
  Raisins 8 Ounce (1.5 Cup)
  Chopped figs 1 Cup (16 tbs)
  Chopped dried pears 1 Cup (16 tbs)
  Chopped walnuts 1 Cup (16 tbs)
  Candied pineapple 6 Ounce, chopped (1 Cup)
  Candied cherries 6 Ounce, chopped (1 Cup)
  Candied citron 4 Ounce, chopped (0.5 Cup)
  Candied orange peel 8 Ounce, chopped
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Grated orange peel 1 Tablespoon
  Confectioners sugar 3⁄4 Cup (12 tbs)
  Vanilla wafers 3 Dozen, finely crushed
  Salt 1⁄4 Teaspoon
  Honey 1 Cup (16 tbs)
Directions

Pour 2 cups boiling water over dried fruits bring to boiling and drain.
Mix with walnuts and candied fruits.
Cream butter with orange peel; gradually add confectioners' sugar, creaming well.
Blend in crumbs, salt, and honey.
Mix with fruit-nut mixture.
Press into a well-greased 2-quart fluted mold.
3.
Refrigerate 2 to 3 days before unmolding

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Servings: 
24

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 480 Calories from Fat 173

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 7.7 g38.7%

Trans Fat 1.2 g

Cholesterol 15.1 mg5%

Sodium 104.3 mg4.3%

Total Carbohydrates 78 g25.9%

Dietary Fiber 4.9 g19.7%

Sugars 44.7 g

Protein 4 g8.1%

Vitamin A 4.5% Vitamin C 24.7%

Calcium 8.1% Iron 5%

*Based on a 2000 Calorie diet

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Unbaked Fruitcake Recipe