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    You are in: Home / Recipes / Gingerbread Fruitcake Recipe
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    Gingerbread Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    25 mins

    1 hrs 15 mins

    Lorraine of AZ's Note:

    Yes, I know there are people who don't like fruitcake. But I am not one of them. When I saw this recipe, I knew I had to try it. It is easy to make -- and delicious! It adds a dash of fun to your hostess table. Actually I don't know where i even found this recipe, but I've had it a long time. If you make your own candied orange peel, it will add special goodness to this recipe.

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    Units: US | Metric


    1. 1
      Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan.
    2. 2
      Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
    3. 3
      Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients.
    4. 4
      Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits.
    5. 5
      Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.

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    Nutritional Facts for Gingerbread Fruitcake

    Serving Size: 1 (125 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 522.6
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 7.3 g
    Cholesterol 130.1 mg
    Sodium 120.6 mg
    Total Carbohydrate 81.3 g
    Dietary Fiber 3.5 g
    Sugars 47.1 g
    Protein 8.0 g

    The following items or measurements are not included:

    candied orange peel

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