Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5 - inch loaves for 35 - 40 minutes, or 15 - ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely. Yield: 2 81/2 x 4 1/2 - inch loaves or six 15 - ounce cans Per serving: 5676 Calories (kcal); 84g Total Fat; (12% calories from fat); 88g Protein; 1200g Carbohydrate; 747mg Cholesterol; 7428mg Sodium Food Exchanges: 26 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 26 Fruit; 15 Fat; 27 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9412 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3014g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3397 (39%)|
|Amt Per Serving||% DV|
|Total Fat 377.5g||503 %|
|Saturated Fat 41.7g||209 %|
|Monounsaturated Fat 104.3g|
|Polyunsanturated Fat 188.7g|
|Cholesterol 3172.5mg||976 %|
|Sodium 3339.1mg||115 %|
|Potassium 7631.7mg||201 %|
|Total Carbohydrate 1145.5g||337 %|
|Dietary Fiber 69.8g||279 %|
|Sugars, other 1075.7g|
|Protein 288.8g||413 %|
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Calories per serving: 8742
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