Maraschino Date Nut Cake
|Sifted all-purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Maraschino cherries||1 1⁄2 Cup (24 tbs), drained, sliced|
|Dates||7 Ounce, cut into pieces (1 Cup)|
|Coarsely chopped pecans||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Unsweetened chocolate squares||2 Ounce (2 Squares)|
|Unseasoned mashed potatoes||1 Cup (16 tbs), cold|
|Milk||1⁄2 Cup (8 tbs)|
Sift the flour, baking powder, salt, allspice, and cinnamon together and blend well; set aside.
Mix cherries, dates, pecans, and the 1/4 cup flour; set aside.
Cream butter with extract.
Add sugar gradually, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Mix in the grated chocolate and cooled mashed potatoes.
Beating only until blended after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture.
Blend in fruit-nut mixture.
Turn batter into a greased (bottom only) 13x9x2-inch baking pan and spread evenly to edges.
Bake at 300Â°F about 1 1/2 hours, or until cake tests done.
Remove from oven to wire rack and cool cake completely in pan.
Serving size: Complete recipe
Calories 7739 Calories from Fat 3074
% Daily Value*
Total Fat 359 g551.8%
Saturated Fat 128.2 g640.8%
Trans Fat 0 g
Cholesterol 1220.1 mg406.7%
Sodium 1850.9 mg77.1%
Total Carbohydrates 1109 g369.5%
Dietary Fiber 85.2 g340.7%
Sugars 628 g
Protein 113 g226.1%
Vitamin A 111.9% Vitamin C 156.8%
Calcium 155.2% Iron 207.3%
*Based on a 2000 Calorie diet