** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is IT! The fruitcake that doesn't have the weirdly dyed citron chunks, the fruitcake that fruitcake haters LOVE. Made it, lost the recipe & just re-found it. Making it this weekend for Christmas cutting.
2. Line with waxed paper and butter generously again.
3. Set oven for 250 degrees F.
4. Cover figs with very hot water, and let stand 10 minutes.
Drain.
5. With scissors, snip off stems.
6. Then cut figs, cherries and pineapple into tiny bits.
7. Add chopped nuts and half the sifted flour.
8. Mix together lightly.
9. Sift remaining flour with salt, baking powder and spices.
10. Cream shortening, sugar, egg yolks and melted chocolate.
11. Whip egg whites until very light.
12. Combine all ingredients until just mixed.
13. Place in baking pan.
14. Bake in slow oven (250 F.
) for about 3 to 4 hours.
Place pan of hot water in bottom of oven.
15. When cool, brush with hot corn syrup and decorate with figs, candied fruit and nuts.
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Dietary Notes:
This recipe is high in Vitamin C with 33% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, Pineapple, Gluten, Almonds, Sulfites, Figs, Walnuts, Cherry, Natural Sweeteners, Alcohol, Fructose Malabsorption, Wheat allergies.