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Name: Lorries Mothers Fruitcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 tb Baking Powder; 1/2 c Raisins; 3 c Flour; 1/2 c Golden raisins; 1 c Butter; room temperature; 1 2/3 c Pitted dates; chopped; 1 c Walnuts chopped; 1/2 ts Salt; 1 c Pecans Chopped; 2 c Sugar; 2 ts Vanilla extract; 4 lg Eggs; 1/4 ts Lemon extract

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INGREDIENTS

1 tb Baking Powder
1/2 c Raisins
3 c Flour
1/2 c Golden raisins
1 c Butter; room temperature
1 2/3 c Pitted dates; chopped
1 c Walnuts ; chopped
1/2 ts Salt
1 c Pecans ; Chopped
2 c Sugar
2 ts Vanilla extract
4 lg Eggs
1/4 ts Lemon extract

Servings

INSTRUCTIONS

Recipe by: Bon Appetit-Nov94 Preheat oven to 325 degrees. Butter and flour 10 tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 20:04:57 +0000 From: Cheryl Gimenez

NOTES

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Lorries Mothers Fruitcake

1 tb Baking Powder
1/2 c Raisins
3 c Flour
1/2 c Golden raisins
1 c Butter; room temperature
1 2/3 c Pitted dates; chopped
1 c Walnuts chopped
1/2 ts Salt
1 c Pecans Chopped
2 c Sugar
2 ts Vanilla extract
4 lg Eggs
1/4 ts Lemon extract

Recipe by: Bon Appetit-Nov94 Preheat oven to 325          degrees. Butter  and flour 10 tube pan.                     Combine first 3 ingredients in  large bowl.  Add           dates, pecans, walnuts and raisins and toss to  coat.      Using electric mixer, beat sugar and butter in another     large bowl  until light and fluffy. Add eggs 1 at a         time, beating well after  each addition. Add extracts.      Add dry ingredients; fold until just  combined (batter will resemble cookie dough). Spoon batter into prepared  pan.  Smooth top.  Bake until cake is golden      and tester inserted near  center comes out clean, about     1 hour 45 minutes. Cool cake in pan on  rack 10             minutes. Using sharp knife, cut around edges of cake to  loosen. Turn out cake onto rack; cool completely.  Posted to MC-Recipe Digest V1 #263    Date: Sun, 27 Oct 1996 20:04:57 +0000    From: Cheryl Gimenez <clgimenez@earthlink.net>

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 10 Servings

Calories: 998
Calories from Fat: 234 (23%)

Amt Per Serving		% DV

	Total Fat 26g	35 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 9.4g
Cholesterol 423mg		130 %
Sodium 253mg		9 %
Potassium 463.8mg		12 %
Total Carbohydrate 177.7g		52 %
	Dietary Fiber 4g	16 %
	Sugars, other 173.6g
Protein 20.8g		30 %
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.

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Calories per serving: 998

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