>From Susan Purdys, "Have Your Cake and Eat It Too" - comments are from her book. Yield: Makes 14 cups of batter; 8 small loaves (5 1/2 x 3 x 2 1/8), 8 servings each or 4 average loaves (8 1/2 x 4 1/2 x 2 3/4), 16 servings each. Advance preparation: If you have the time, the fruit benefits from macerating for 24 hours in rum or brandy; otherwise mix up the fruit before you make the cakes. Cakes can be wrapped in cloths soaked in brandy or dark rum and stored in tins for (theoretically) several months. I have only kept them soaking up to 1 month because I prefer to freeze the cakes after aging them in spirit-soaked clothes for 1 week. At holiday time, I am usually rushed, so I often forget the soaking and aging and just bake the cakes, glaze them, wrap airtight in several layers of plastic wrap and a heavy duty plastic zip-lock bag, and freeze. Then you can remove from the freezer, add a ribbon and a recipe card (and if you are feeling expensive, a new loaf pan) and give as gifts. Special equipment: 8 small loaf pans (5 1/2 x 3 x 2 1/8 inshes; 2 1/4 cup capacity) or 4 average loaf pans (8 1/2 x 4 1/2 x 2 3/4 inches; 5 1/4 cup capacity), Wax paper or baking parchmant, Extra large bowl, Muslin, cotton fabric or cheesecloth (optional), Metal or plastic boxes for storing cakes (optional). Temperature and Time: 350F for 60-65 mintues for small loaves; 1 hour and 15-20 mintues for average loaves. continued in part 2
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|Serving Size: 1 Serving (2456g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 979 (31%)|
|Amt Per Serving||% DV|
|Total Fat 108.8g||145 %|
|Saturated Fat 42.6g||213 %|
|Monounsaturated Fat 46.1g|
|Polyunsanturated Fat 13g|
|Cholesterol 57.4mg||18 %|
|Sodium 2188.9mg||75 %|
|Potassium 1930.7mg||51 %|
|Total Carbohydrate 460.6g||135 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 440.9g|
|Protein 95.1g||136 %|
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Calories per serving: 3170
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