Frosted Fruitcake with Meringue Mushrooms recipes

Frosted Fruitcake with Meringue Mushrooms recipes
17 Ingredients
  • 8 ounces dried apricots, cut into 1/4-inch pieces (about 1 1/3 cups)
  • 8 ounces dried figs, cut into 1/4-inch pieces (about 1 1/2 cups)
  • 8 ounces dates, pitted and cut into 1/4-inch pieces (about 1 1/4 cups)
  • 1/4 cup Frangelico or other hazelnut-flavored liqueur
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons honey
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 pound hazelnuts (about 2 cups), toasted, skinned, and coarsely chopped
  • Seven-Minute Frosting
  • mushrooms
  • vegetable oil cooking spray
Nutrition
431
22% daily value
12 servings
                                       
                                            vegetarian
     

Fat

32% 21

Saturated

20% 4

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

19% 58

Carbs (net)

- 53

Fiber

22% 6

Sugars

- 45

Sugars, added

- 16

Protein

14% 7

Cholesterol

19% 57

Sodium

7% 166

Calcium

11% 114

Magnesium

14% 61

Potassium

13% 591

Iron

14% 3

Zinc

9% 1

Phosphorus

26% 185

Vitamin A

10% 89

Vitamin C

2% 2

Thiamin (B1)

20% 0

Riboflavin (B2)

12% 0

Niacin (B3)

11% 2

Vitamin B6

19% 0

Folate equivalent (total)

15% 60

Folate (food)

- 40

Folic acid

- 12

Vitamin B12

5% 0

Vitamin D

2% 0

Vitamin E

32% 5

Vitamin K

5% 6
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