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Pour the hot tea over the dried fruit and sugar, leave to soak overnight. Next day, heat the oven to 300oF Mark 2. Grease and line a 7 inch cake tin or two 1 lb loaf tins. Stir the egg, flour, spices and marmalade into the fruit, sugar and tea mixture. Pour into the tin or tins and bake for 1 1/2 ~ - 2 hours, until firm to the touch and a skewer pushed into the cake comes out clean. DO NOT OPEN THE OVEN DURING THE FIRST HOUR OF BAKING TIME !!! This cake will keep well. Source: Favourite Peak District Recipes ISBN 1 898435 17 0 Posted to MC-Recipe Digest V1 #478 by Paul Charlesworth
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|Serving Size: 1 Serving (1219g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 107 (3%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 211.5mg||65 %|
|Sodium 5863.8mg||202 %|
|Potassium 4256.3mg||112 %|
|Total Carbohydrate 877.3g||258 %|
|Dietary Fiber 48g||192 %|
|Sugars, other 829.3g|
|Protein 61.9g||88 %|
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Calories per serving: 3742
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