English fruit cake

A dense enriched cake with a lot of raisins, candied fruit and dried cherries, moist and aromatic, with tea and for Christmas.

English fruit cake is a dense enriched cake of butter dough with a lot of raisins, candied fruit, dried cherries and sometimes zest and rum, moist, aromatic, with a rich dried-fruit taste. It is baked in a rectangular tin, served in slices with tea and coffee, made for Christmas and kept wrapped, fed with alcohol.

Calories, proteins, fats and carbohydrates per 100 g of product

English fruit cake, Raw: Calories 311.0 kcal, Proteins 5.2 grams, Fats 10.2 grams, Carbohydrates 51.5 grams per 100 g of product.

Calories311.0 kcal

Proteins5.2 grams

Fats10.2 grams

Carbohydrates51.5 grams

Data: USDA FoodData Central

Recipes with this ingredient

Eggs BenedictAmerican cuisine | Breakfast

Benedict eggs are a symbol of refined breakfast born in America. The story goes that the dish emerged in the 19th century thanks to an inventive customer at New York's Delmonico’s restaurant who wanted something special after a wild night. The combination of tender poached eggs, crispy bacon, airy English muffins, and velvety hollandaise sauce creates a rich palette of flavors—creamy, spicy, slightly tangy, and wonderfully harmonious. This dish is perfect for a late breakfast or a cozy Sunday morning. It is enjoyed by savoring each layer: first the softness of the egg, then the salty depth of the bacon complemented by the sauce's acidity. This elegant breakfast has become an integral part of gastronomic culture and embodies the sophistication of morning meals.