Try this Fruitcake recipe, or contribute your own.
Suggest a better descriptionDo 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 | ||
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Calories: 1214 | ||
Calories from Fat: 620 (51%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1214
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