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Suggest a better descriptionLine the sides and bottom of a 23cm square cake tin with 3 layers of newspaper, 1 layer of brown paper and 1 layer of baking paper. Place currants, sultanas, raisins, cherries, almonds, mixed peel and lemon rind in a large bowl. Pour brandy over and leave to soak overnight. Melt butter in a large saucepan. Mix in sugar and treacle and remove from heat. When mixture has cooled, beat in eggs with a wooden spoon. Mix in undrained fruit and fold in sifted flour, mixed spice and nutmeg until combined. Pour into the prepared tin. Shake a wet hand over the top of the cake. Place whole almonds decoratively over top of mixture. Bake at 150 C for 3 to 3 1/2 hours or until an inserted skewer comes out clean.
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Serving Size: 1 Serving (3245g) | ||
Recipe Makes: 1 servings | ||
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Calories: 7733 | ||
Calories from Fat: 2814 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 312.7g | 417 % | |
Saturated Fat 155.4g | 777 % | |
Monounsaturated Fat 95.5g | ||
Polyunsanturated Fat 25.7g | ||
Cholesterol 5771.2mg | 1776 % | |
Sodium 3235.6mg | 112 % | |
Potassium 6787.3mg | 179 % | |
Total Carbohydrate 1046.7g | 308 % | |
Dietary Fiber 37.4g | 150 % | |
Sugars, other 1009.3g | ||
Protein 207.5g | 296 % | |
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: 7733
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