Serves: 40
Total Calories: 214
1. Heat oven to 300°F. Generously grease and lightly flour two 8x4-inch loaf pans. In large bowl, combine all ingredients except pecans and fruit beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in pecans and fruit. Spoon and spread batter into greased and floured pans.
2. Bake at 300°F. for 1 1/4 to 1 3/4 hours or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.
3. Wrap tightly in plastic wrap or foil. Store in refrigerator for up to 1 month or in freezer for up to 3 months.
TIP:Fruitcake can be wrapped in cheesecloth that has been soaked in brandy or fruit juice. Wrap with plastic wrap or foil. Store in refrigerator. Moisten cloth every 2 weeks.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 260 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 180 mg 8% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 4% * Sugars: 17 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fruit, 3 Fat or 2 Carbohydrate, 3 Fat
This Delicious White Fruit Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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