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.
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|Serving Size: 1 Serving (2726g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2137 (26%)|
|Amt Per Serving||% DV|
|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 %|
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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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