Wednesday, December 24, 2008

Old Fruit Cake

This cake is an old-passed-around-favorite for using old storage fruit. Caution, it is rich, and so should not be used as a frequent means of using stored fruit. If old fruit is not available, canned fruit of any age, or fruit cocktail, works well. Cake texture is more like a pudding cake, rather than a light and fluffy cake. There are many versions of the standard recipe. Try adapting your own to suit your needs and nutrition. Serves 16-20

1 quart fruit, with juice
1 ½ cups sugar
1 cup oil
4 cups flour
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon cloves
1 teaspoon nutmeg
1 tablespoon cinnamon
1 cup raisins, nuts or coconut (optional)

Blend fruit with juice in food processor or blender (or use a potato masher—it need not be a fine puree). Add sugar and oil to fruit and mix well. Add remaining ingredients and mix. Pour batter in a non-stick 9x13 baking pan. Bake at 350 degrees for 1 hour. Cake is rich and can be eaten plain, but if frosting is desired, a butter cream or cream cheese frosting is nice.

Amount Per Serving
Calories 372 Calories from Fat 128
Percent Total Calories From:
Fat 35% Protein 4% Carb. 61%
Nutrient Amount per % Daily
Serving Value
Total Fat 14 g 22%
Saturated Fat 1 g 5%
Cholesterol 0 mg 0%
Sodium 353 mg 15%
Total Carbohydrate 57 g 19%
Dietary Fiber 1 g 4%
Protein 4 g
Vitamin A 0% Vitamin C 4% Iron 5%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 79. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

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