Excellent Holiday Fruitcake

1 .75 hours Prep: 15 minutes Cook: 1 .5 hours

344 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

1	pound	raisins, seedless
1 1/3	cups	water
1 1/2	cups	sugar
1/4	cup	vegetable shortening
2 1/2	cups	flour, all-purpose
1	teaspoon	salt
1/2	teaspoon	cloves, ground
1/2	teaspoon	nutmeg
1/2	teaspoon	allspice
1	teaspoon	cinnamon
1	teaspoon	baking soda
1	teaspoon	baking powder
1	teaspoon	salt
1/2	cup	walnuts	chopped
1	pound	candied fruit	holiday fruit
2		eggs

Directions

1. In a medium sized saucepan, combine the sugar, raisins and Boil for 5 minutes. (Note, you may substitute 3/4 cup light brown sugar and 3/4 cup granulated sugar; you may also substitute 1 cup of water and 1/3 cup light rum).

2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup shortening.

3. In a large mixing bowl, combine flour, spices, soda and Mix well, and add the holiday fruit and nuts.

4. In a small bowl, beat the eggs well. When the raisin mixture has boiled for 5 minutes, QUICKLY add the egg mixture to the raisin mixture and then QUICKLY add all to the flour mixture and blend well.

5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2 hours.

6. Cool completely.

Source: Linda Fields, Cyberealm BBS Watertown NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120

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Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 344 7% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 361mg	15%
Total Carbohydrate 80.0g	27%
Dietary Fiber 2.0g	10%
Sugars 59.0g
Protein 4.0g	8%

Vitamin A	0%		Vitamin C	1%
Calcium	3%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Grilled Portobello Salad with Goat Cheese

This is a superb recipe!!! Served it to our "New Year's Gang"--16 persons & was a great success! The only ingredient I added to the dressing was 1/2tsp. sugar which mellowed the tart taste. Also used a few rings of red onion for garnish & halved cherry tomatoes in place of the vine ripened, seeded tomato in the recipe. For an extra touch I served a toasted croustade rubbed with garlic & brushed with olive oil & covered with chopped & seeded tomato & goat cheese, then broiled again to warm on the side of each plate.