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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside. | 2. Put sugar, butter and fruits (with juice from tinned pineapple) in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat. | 3. Note that you could also do that in a microwave oven. | 4. Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture. | 5. Combine all dry ingredients together then add all at once to wet mixture; stir well. | 6. Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean. | 7. When cool enough to handle, remove from pan and store in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	1	cup		836.0	215.798	0.264	0.0
butter	1/2	cup		684.0	31.428	21.372	57.6
currant	2	cups		141.12	34.4512	3.136	0.9184
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
pineapple	1	can	crushed	123.6882	32.4558	1.3358	0.2969
maraschino cherry	1/2	cup	chopped	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
purpose flour	2	cups		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
mace	1	teaspoon		8.075	0.8585	0.1141	0.5505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.