Candied Fruit Cake

Name: Candied Fruit Cake
Ingredients: 1% pounds pitted dates; 1 pound candied pineapple; 1 pound candied cherries, plus some for garnish; 1 cup pear preserves; 4 eggs; 1 cup fresh coconut; 1 cup sugar; 1 cup white raisins; 2 pounds pecan halves, plus some for garnish; 2 cups sifted all-purpose flour

From Shallowford cookery, 1951

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

11642Calories

151 gProtein

1178 gCarbs

716 gFat

Full nutrition (34 nutrients)

Calories11642 kcal

Protein151 g

Carbohydrates1178 g

Fiber77 g

Sugars772 g

Total Fat716 g

Saturated Fat89 g

Monounsaturated Fat365 g

Polyunsaturated Fat212 g

Omega-30.1 g

Cholesterol744 mg

Sodium858 mg

Potassium5167 mg

Calcium875 mg

Iron45 mg

Magnesium1137 mg

Phosphorus3172 mg

Zinc42 mg

Copper10 mg

Manganese29 mg

Vitamin D4 mcg

Vitamin C248 mg

Vitamin A338 mcg

Vitamin E2.9 mg

Vitamin K42 mcg

Vitamin B62.7 mg

Vitamin B121.8 mcg

Thiamin (B1)7.9 mg

Riboflavin (B2)2.4 mg

Niacin (B3)28 mg

Folate633 mcg

Choline665 mg

Caffeine0 mg

Water802 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 12. The excerpt below is the record exactly as published.

Candied Fruit Cake 1% pounds pitted dates 2 teaspoons double 1 pound candied pineapple acting baking 1 pound candied cherries, powder _ plus some for garnish % teaspoon salt 1 cup pear preserves 4 eggs 1 cup fresh coconut 1 cup sugar 1 cup white raisins 2 pounds pecan 2 cups sifted all-purpose hal

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