Stained Glass Fruit Cake
|Sweetened condensed milk||28 Ounce (Two 14 Ounce Cans)|
|Whole red candied cherries||3⁄4 Pound|
|Whole green candied cherries||3⁄4 Pound|
|Assorted colors of candied pineapple||1 1⁄2 Pound, cut in to chunks|
|Light raisins||1 Pound|
|Whole pitted dates||1 Pound|
|Pecan halves||1 Pound|
|Walnut halves||1 Pound|
In large bowl, combine all ingredients; mix well.
Wash and dry four 16-ounce fruit or vegetable cans.
Butter cans and six 4 1/2 x 2 x 2 5/8/n-inch loaf pans.
Line loaf pans with foil; butter foil.
Press fruit mixture very firmly into cans and pans.
Bake in 275° oven for 45 minutes.
Cool cakes in pans; remove from pans.
(For cans, loosen sides; remove bottoms of cans and push cakes through.) Wrap in foil or clear plastic wrap and store in refrigerator.
Age several weeks to a year.
Makes 4 cylinder-shaped cakes and 6 loaf cakes.
Calories 480 Calories from Fat 202
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 9 mg3%
Sodium 60.1 mg2.5%
Total Carbohydrates 68 g22.6%
Dietary Fiber 4.3 g17.1%
Sugars 55.3 g
Protein 7 g13.3%
Vitamin A 1.7% Vitamin C 2.7%
Calcium 11.4% Iron 7.2%
*Based on a 2000 Calorie diet