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Fruitcake Pudding


4 slices bread, torn up
1/2 tsp. salt
1 C. milk
2 tsp. ground cinnamon
2 eggs, slightly beaten
1 tsp. ground cloves
1 C. light brown sugar
1 tsp. ground mace
1/4 C. orange juice
2 C. raisins
6 oz. suet, finely chopped
1 C. dates, pitted, cut up
1/2 C. mixed candied fruits
1 tsp. vanilla extract
1/2 C. walnuts, coarsely chopped
1 C. all-purpose flour
1 tsp. baking soda


Soak bread in milk; beat. Stir in eggs, sugar, juice, suet, and vanilla extract.

In large bowl, combine flour with baking soda, salt and spices. Add fruits and nuts. Mix well. Stir in bread mixture. Pour into well-greased 2-quart mold. Cover with foil; tie with string.

Place on metal rack or trivet in crock pot with 1 inch of water. Cover pot and cook on HIGH for 5 to 6 hours. Cool in pan 10 minutes; un mold. Serve warm, plain or with hard sauce.

Recipe serves 10 to 12.

Per Serving: 279 Calories; 5g Fat (15.4% calories from fat); 6g Protein; 57g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 162mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates

Crock Pot Recipes



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