Try this Caramel Fruit Cake recipe, or contribute your own.
Suggest a better descriptionChop fruits, but not too fine. Mix all ingredients thoroughly with hands. Line oblong loaf pan, sides and bottom, with heavy brown paper, well greased. Firmly pack pan with cake mixture, using hands to press into pan. Bake at 250 for 2 hours or until light brown. Remove from pan while cake is still warm. Wrap in waxed paper, then in heavy-duty foil. Store in refrigerator. MRS HELEN BEMIS BLACK ARLINGTON HEIGHTS, IL From the book
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Serving Size: 1 Serving (894g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2861 | ||
Calories from Fat: 1422 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 158g | 211 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 89g | ||
Polyunsanturated Fat 47.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 4552.1mg | 120 % | |
Total Carbohydrate 395.1g | 116 % | |
Dietary Fiber 57.2g | 229 % | |
Sugars, other 338g | ||
Protein 30.1g | 43 % | |
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: 2861
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