Do not use a mixer.
Place a pan of water on bottom shelf of oven. Preheat oven to 225 degrees. Cook for 2-4 hours.
Wrap tightly in wine-soaked cheese cloth and tin foil and freeze cakes for at least a week.
Mom adds 4-10 pounds of chipped candied fruit for 4 cakes, and a large bag of pecans, a double handful of walnuts, twelve eggs, and one and one-half cups of cheap sweet red wine.
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 620 (51%)|
|Amt Per Serving||% DV|
|Total Fat 68.9g||92 %|
|Saturated Fat 48.4g||242 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 283.6mg||87 %|
|Sodium 12968.1mg||447 %|
|Potassium 522.8mg||14 %|
|Total Carbohydrate 133.5g||39 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 122.4g|
|Protein 19.8g||28 %|
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Calories per serving: 1214
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