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    You are in: Home / Recipes / Tea Fruitcake Recipe Courtesy of Lynn Kearney
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    Tea Fruitcake Recipe Courtesy of Lynn Kearney

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    • on December 17, 2006

      I was looking for a fruitcake recipe that looked like it would fit in a bundt pan and didn't have milk as an ingredient. I followed the dough part of this recipe exactly with the exception of replacing the brandy with orange juice. The dough mixed up beautifully - smooth and light. I made the fruit part based on what I had in my cupboard, which ended up being about three cups of golden raisins, walnuts, currents, dates and dried figs which I diced and soaked in orange juice. Anyway, this made a perfectly lovely bundt fruitcake which I frosted with an orange/vanilla icing. Delicious. Thanks for posting the recipe.

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    Nutritional Facts for Tea Fruitcake Recipe Courtesy of Lynn Kearney

    Serving Size: 1 (76 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 277.6
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 5.4 g
    Cholesterol 37.9 mg
    Sodium 106.5 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 1.8 g
    Sugars 19.5 g
    Protein 3.4 g

    The following items or measurements are not included:

    dried cherries

    lemons, zest of


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