Try this No-Bake Fruitcake recipe, or contribute your own.
Suggest a better descriptionCream butter and honey, add flavorings, then pour over diced fruits and nuts and let stand at least 4 hours. Add spices and salt to crushed crackers, sift into fruit mixture. Pack into 2 wax paper-lined loaf pans. Let sit for 24 hours, refrigerated. After cakes are set, they can be covered with wax paper, then aluminum foil and kept in refrigeratoe. Makes 2 loaves. The Tampa Tribune, December 1992. Posted to MC-Recipe Digest V1 #954 by Nancy Berry
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 620 | ||
Calories from Fat: 258 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 166mg | 6 % | |
Potassium 468.3mg | 12 % | |
Total Carbohydrate 95.6g | 28 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 90.3g | ||
Protein 4g | 6 % | |
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: 620
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