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Suggest a better descriptionHeat oven to 300. Line loaf pan, 9x5x3 with aluminum foil - greased. Leaving apricots, dates, nuts and cherries whole, mix all ingredients thoroughly. Spread mixture evenly in pan. Bake 1 hours 45 minutes or until wooden pick inserted in center comes out clean. I necessary. cover with aluminum foil the last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap or aluminum foil; store in a cool place. Recipe from Betty Crockers Cookbook circa 1969. Posted to EAT-L Digest 13 Sep 96 Date: Fri, 13 Sep 1996 20:11:46 -0700 From: Sheila Bluett
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Serving Size: 1 Cake (2266g) | ||
Recipe Makes: 1 Cake | ||
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Calories: 3790 | ||
Calories from Fat: 692 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.9g | 103 % | |
Saturated Fat 23.5g | 117 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1258.1mg | 43 % | |
Potassium 3784.5mg | 100 % | |
Total Carbohydrate 685.1g | 202 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 665g | ||
Protein 113.9g | 163 % | |
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: 3790
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