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Ingredientes
- 3 1/2 c. (1 1/2 pounds) mixed diced fruits and peels for fruitcakes
- 1 1/4 c. (8 ounces) dark seedless raisins
- 1 1/4 c. (8 ounces) light seedless raisins
- 1 c. (4 ounces) minced California walnuts
- 1 c. (4 ounces) minced pecans
- 3 c. Sifted enriched flour
- 1 tsp Each baking pwdr, salt, cinnamon, allspice
- 1/2 tsp Each nutmeg, cloves
- 1 c. Shortening
- 2 c. Brown sugar
- 4 lrg Large eggs (1 c.)
- 3/4 c. Grape juice
Direcciones
- Mix fruits and peels, raisins, and nuts. Sift together flour, baking pwdr, salt, and spices; sprinkle 1/4 c. over fruit mix, mixing well.
- Thoroughly cream shortening and sugar; add in Large eggs, one at a time, beating well after each. Add in sifted dry ingredients to creamed mix alternately with grape juice, beating smooth after each addition. Pour batter over fruits and mix well.. Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling 3/4 full; don't flatten.
- Bake in very slow oven (275 ) 3 to 3 1/2 hrs or possibly until done. (Place pan containing 2 c. water on bottom shelf of oven to get cake of greater volume, moist texture, shiny glaze.)
- Makes about 6 pounds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 6 servings | |
| Calories 1295 | |
| Calories from Fat 451 | 35% |
| Total Fat 51.75g | 65% |
| Saturated Fat 10.62g | 42% |
| Trans Fat 11.42g | |
| Cholesterol 139mg | 46% |
| Sodium 472mg | 20% |
| Potassium 994mg | 28% |
| Total Carbs 204.26g | 54% |
| Dietary Fiber 8.3g | 28% |
| Sugars 134.2g | 89% |
| Protein 15.9g | 25% |
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