Heat oven to 275°F. Combine Wesson Oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes. Sift 2 cups of the flour with baking powder, salt and spices. Stir into oil mixture alternately with fruit juice. Mix other cup of flour with fruit and nuts. Pour batter over the fruit, mixing well. Turn into two 8 ½ x 4 ½ x 2 ½ inch loaf pans greased and lined with brown paper.
--Bake cakes 2 ½ - 3 hours. After baking let cakes stand 15 minutes before removing from pans. Cool thoroughly on racks, then remove paper. Wrap in aluminum foil; store to ripen. Chill before slicing.
Note: I don’t like figs so I use more of the fruit and nuts to make up another cup. I make fruit, nut and flour first. Line pans and then make the batter.
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|Serving Size: 1 Serving (2521g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4157 (43%)|
|Amt Per Serving||% DV|
|Total Fat 461.9g||616 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 295.2g|
|Polyunsanturated Fat 109.7g|
|Cholesterol 3.3mg||1 %|
|Sodium 504.9mg||17 %|
|Potassium 3917.6mg||103 %|
|Total Carbohydrate 1429.3g||420 %|
|Dietary Fiber 42.8g||171 %|
|Sugars, other 1386.5g|
|Protein 38.5g||55 %|
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Calories per serving: 9628
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