Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1102
Calories
19g
Protein
20g
Fat
214g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 12-inch round
- 1 1/2 pounds Granny Smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes
- 1 cup dried currants
- 3/4 cup golden raisins
- 3/4 cup sweetened dried cranberries
- 3/4 cup diced dried apricots
- 1/2 cup dried tart or sweet cherries
- 1 cup sugar
- 2 tablespoons mild-flavored (light) molasses
- 2 tablespoons dark rum
- 2 tablespoons brandy
- 2 tablespoons cornstarch
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon finely grated orange peel
- 3/4 teaspoon finely grated lemon peel
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Large pinch of ground cloves
- Large pinch of fine sea salt
- 1 tablespoon heavy whipping cream
- 1 tablespoon sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes