My Grandmother'S Dark Fruit Cake Recipe

Name: My Grandmother'S Dark Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. oil; 1 1/2 c. brown sugar; 4 eggs, separated; 2 tsp. allspice; 2 tsp. cinnamon; 1 tsp. cloves; 2 tsp. salt; 1 tsp. baking powder; 3 c. flour; 1 c. fruit juice (I use grape juice); 1 c. chopped figs; 1 c. raisins; 1 c. candied pineapple; 1 1/2 c. candied cherries; 1 c. nuts

Servings: persons

1 c. oil
1 1/2 c. brown sugar
4 eggs, separated
2 tsp. allspice
2 tsp. cinnamon
1 tsp. cloves
2 tsp. salt
1 tsp. baking powder
3 c. flour
1 c. fruit juice (I use grape juice)
1 c. chopped figs
1 c. raisins
1 c. candied pineapple
1 1/2 c. candied cherries
1 c. nuts

1
Mix and beat 2 minutes with mixer the oil, brown sugar and egg yolks.
2
Sift spices, salt, baking powder and 2 cups of flour.
3
Add a little flour mixture to the first mixture alternately with fruit juice.
4
Add fruit and nuts, mixed with remaining 1 cup of flour. Fold in beaten egg whites that have been beaten stiff.
5
Bake in a tube pan real slow at 275u00b0 for 2 1/2 hours.
6
I keep a pan of water on the shelf below in the oven.
7
This keeps it moist.

1708

kcal

Calories

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 c. oil, 1 1/2 c. brown sugar, 4 eggs, separated, 2 tsp. allspice, and more.

Yes, My Grandmother'S Dark Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Grandmother'S Dark Fruit Cake

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