Try this Fruit Cake (Flowerless) recipe, or contribute your own.
Suggest a better description1. Mix all ingredients and place in greased and floured tube or fruit cake pan. 2. Bake at 225 degrees for 1 1/2 hours or until no milk oozes when top of cake is pressed. 3. Cool in pan and turn out on foil. Wrap tightly. 4. Refrigerate or freeze for one month. Makes one 8 pound cake. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary"
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Serving Size: 1 Serving (2709g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7510 | ||
Calories from Fat: 5583 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 620.4g | 827 % | |
Saturated Fat 55.4g | 277 % | |
Monounsaturated Fat 236.7g | ||
Polyunsanturated Fat 299.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 447.2mg | 15 % | |
Potassium 4067.8mg | 107 % | |
Total Carbohydrate 494.8g | 146 % | |
Dietary Fiber 81.7g | 327 % | |
Sugars, other 413.1g | ||
Protein 108.9g | 156 % | |
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: 7510
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