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    You are in: Home / Recipes / Ruby's Boiled Fruitcake Recipe
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    Ruby's Boiled Fruitcake

    Ruby's Boiled Fruitcake. Photo by Rutecki Family

    1/1 Photo of Ruby's Boiled Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Rutecki Family's Note:

    This is the one "must have" recipe that we request each time we visit our parents. Throughout our life we were raised that this was a war recipe that our Grandma Ruby used to work with the limited rations. Recently, however, our mother has discovered links for the recipe going back to the 1800's.

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    My Private Note

    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    • 1 cup sugar
    • 1 cup water
    • 1/2 cup oleo
    • 1 teaspoon cinnamon
    • 1 teaspoon clove
    • 1/4 teaspoon salt
    • 1 cup raisins
    • 1/2 cup nuts
    • 1/2 cup dates
    • you can substitute the 1 cup dates and nuts with any combination mixed nuts and dried fruit
    • 2 cups flour, sifted with
    • 1 teaspoon baking soda
    • 1 teaspoon lemon extract

    Directions:

    1. 1
      Mix together in cooking pan oleo, cinnamon, cloves, salt, raisins and fruit and nuts. Put all ingredients on stove and let come to boil. Set aside to cool.
    2. 2
      When lukewarm, add flour, soda and lemon extract.
    3. 3
      Bake in 9-inch square pan at 350 degrees for 45 minutes. No need to frost. Tastes better if allowed to set 24 hours.

    Ratings & Reviews:

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    Nutritional Facts for Ruby's Boiled Fruitcake

    Serving Size: 1 (61 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 225.5
     
    Calories from Fat 73
    32%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 212.2 mg
    8%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 1.7 g
    6%
    Sugars 21.6 g
    86%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    oleo

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