Hat Shaped Christmas Cake Isolated

Tuesday, January 13, 201511:40 PM(View: 4251)
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Nutritional Information

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 465
  • Total Fat: 28.9g
  • Cholesterol: 78mg
  • Sodium: 309mg
  • Total Carbs: 46.3g
  • Dietary Fiber: 0.8g
  • Protein: 4.4g
Sale price: $85

This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.

Note:

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

* Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays.
Try icing with almond paste for a more festive touch. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. This recipe is started in October or November so as to let it mellow before the holidays. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.