Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put oven rack in middle position and preheat oven to 325°F (160 C). | 2. Butter 6 (6 by 3 1/4 by 2 inch) metal loaf pans. (2 to 2 1/4 cup capacity) | 3. Put cranberries, candied fruit, and Port together in a small saucepan and heat until it simmers. Remove from heat, cover and set aside. | 4. Coarsely chop walnuts using a food processor then add the flour, salt, baking soda and spices and pulse just enough to combine. | 5. Cream together the butter and sugar until pale and fluffy, and then add the eggs 1 at a time, beating each in well. | 6. Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. If your mixture doesn't foam, discard it and start over with new yeast. | 7. Starting with one and a half cups of flour mixture added to butter mixture and mixing with an electric beater at low speed . add each of the following and combine after each addition : molasses, then another one and a half cups of flour mixture, then the yeast mixture, the final one and a half cups of flour mixture. Then hand stir in the candied fruit mixture. | 8. Divide batter among pans, smooth the tops. You don't need to let the batter rise. | 9. Bake for about 50 to 60 minutes or until a wooden pick or skewer inserted in centers of loaves comes out clean. | 10. Cool in the loaf pans on a rack for about 10 minutes, then remove loaves from pans and cool completely on rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/4	cups	unsalted softened	2034.4875	0.1702	2.4119	230.1496
cranberry	3/4	cup	dried	37.95	9.8753	0.3795	0.1072
fruit	3/4	cup	chopped citron mixed candied	18.81	4.4649	0.8118	0.1287
port wine	1/4	cup		-	-	-	-
walnut	1 1/4	cups		2408.9	0.0	0.0	272.5
purpose flour	4 1/2	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
cinnamon	1/2	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
active yeast	3	teaspoons		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
molasses	3/4	cup		732.975	188.8801	0.0	0.2528
honey	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.