Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Apple Juice | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- =
- 1 1/2 cup california date
- 1/2 cup dried apricots
- 1/4 cup apple juice
- 1/4 cup rum
- 1 cup sugar
- 2 egg
- 1 tbsp vanilla
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup pecans or walnuts
- =
Directions
In saucepan, combine dates, apricots, juice and rum. Bring to boil; reduce heat and simmer, covered, 5 minutes. Remove from heat; cool completely. In mixer bowl, beat sugar, egg yolks and vanilla to blend well (mixture will be dry). Sift together flour, baking powder and salt; stir into sugar-egg mixture. Beat in soaked fruits and their liquid and the nuts to distribute evenly. In small bowl, beat egg whites to soft peaks; fold into batter. Pour into greased and floured 6 to 7-cup tube pan or 9 X 5-inch loaf pan. Bake in 300 °F. Oven 60 to 70 minutes, until wooden pick inserted into center comes out clean. Cool in pan 10 minutes. Loosen edges; remove from pan. While warm, wrap snugly in foil; let stand 24 hours before slicing. Cake will keep up to 1 week. For longer storage, wrap cake in brandy or rum-soaked cheesecloth, then in plastic wrap. Let age up to 1 month, adding brandy as needed.