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Fig Fruit Cake
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Rating: 4.0/5 (39 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: Southern & Soul
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 1033
% Daily Value**
Total Fat 32g
49%
Saturated Fat 5g
8%
Unsaturated Fat 13g
Cholesterol 111mg
37%
Sodium 384mg
16%
Total Carbohydrate 186g
62%
Dietary Fiber 21g
82%
Sugars 148g
Protein 17g
Vitamin A  3%Vitamin C  33%
Calcium  41%Iron  34%
Potassium  45%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fig Fruit Cake

Date Added: November 02, 2018
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.

Ingredients:

20 Dried Figs California
1/2 lb Candied Cherry
1/4 lb Candied Pineapple
2 1/2 cups Walnuts Chopped
1 cup Cake Flour Sifted
1 teaspoon Salt
1 1/2 teaspoons Baking Powder
1 teaspoon Cinnamon
1 teaspoon Allspice
1/2 teaspoon Cloves
1/2 cup Shortening
1 1/2 cups Sugar
5 Eggs separated
2 oz Baking Chocolate melted
4 tablespoons Brandy
1 1/2 teaspoons Vanilla
1 teaspoon Almond Extract
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Directions:

1. Butter a 6 x 10 x 3-inch loaf pan.

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 allergies.
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