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Suggest a better descriptionfor a richer flavour soak the sultanas in brandy in advance and then substitute half the brandy in the recipe for orange juice. 1. A few hours before starting, pour brandy over fruit and leave covered. 2. Double line a round deep 23cm cake tin with thick paper and non-stick parchment. 3. Sift the flour and add the spices. 4. Beat together the butter, sugar and grated rinds until light and then add the egg little by little until, adding a little flour towards the end. 5. Fold in the rest of the flour and then add the fruit 6. Spoon into the tin and smooth the top. (the mixture will be quite stiff). 7. Bake at 170C for about 2 hours 30 minutes. Test with a skewer. 8. Leave in tin to cool for 30 minutes and then turn onto a cooling rack.
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Serving Size: 1 Serving (2987g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5327 | ||
Calories from Fat: 2786 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 309.5g | 413 % | |
Saturated Fat 155.2g | 776 % | |
Monounsaturated Fat 95.3g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 5771.2mg | 1776 % | |
Sodium 1880.1mg | 65 % | |
Potassium 4516.7mg | 119 % | |
Total Carbohydrate 467.3g | 137 % | |
Dietary Fiber 22.1g | 88 % | |
Sugars, other 445.2g | ||
Protein 170.3g | 243 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5327
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