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Suggest a better descriptionBoil raisins in water for 10 minutes. Strain and add enough water to make 2 cups liquid. Add shortening and brown sugar. Sift together dry ingredients. Then beat into hot water with raisins and nuts. Bake in bundt or angel cake pan at 375 degrees for 45 minutes to 1 hour. NOTES : Can also be baked in 2 loaf pans. Recipe by: Key Gourmet Posted to JEWISH-FOOD digest by Liliana Wajnberg
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 10 | ||
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Calories: 835 | ||
Calories from Fat: 139 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 196.2mg | 7 % | |
Potassium 714.6mg | 19 % | |
Total Carbohydrate 175.4g | 52 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 170.2g | ||
Protein 7.9g | 11 % | |
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: 835
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