Instant Fruit Cake
Mix all the above (apart from flour and eggs) in a pan and boil for 5 minutes. Leave to stand overnight.
Add flour and eggs. Place in a lined 7 inch cake tin and bake for 2- 2.5 hours at 325?F/170?C/Mark 3.
"Instant" fruit cake - nice and moist so don't have to mature in a tin before eating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2726g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 8201 | ||
Calories from Fat: 2137 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 237.5g | 317 % | |
Saturated Fat 132.8g | 664 % | |
Monounsaturated Fat 67g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 2602.6mg | 801 % | |
Sodium 5858.3mg | 202 % | |
Potassium 3183.1mg | 84 % | |
Total Carbohydrate 1478.9g | 435 % | |
Dietary Fiber 17.9g | 71 % | |
Sugars, other 1461g | ||
Protein 98.9g | 141 % | |
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: 8201
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