Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan, stir together the first list of ingredients. | 2. Heat and boil lightly for 5 minutes. | 3. Stirring occasionaly. | 4. This smells so good as it's cooking that I usually stand at the stove the whole time just stirring and smelling. | 5. MMM Allow to cool. | 6. My family traditionally cooks this in the evening. | 7. We leave the pan on the stove and just put a lid on it before bed. | 8. Some time the next day it's baked. | 9. When cool, add the flour and soda dissolved in water into the mixture in the pan. | 10. Ok here's the tricky part. | 11. The pans need to be prepared. | 12. Preheat oven to 350°F while preparing pans. | 13. Cut the grocery bags open and cut each bag in halve crosswise. | 14. You'll need two loaf pans. | 15. Place a pan on the counter upside down. | 16. Now take a piece of paper and wrap the pan. | 17. Use masking tape to secure. | 18. Keep any printing on the outside. | 19. Now turn the pan over and place the shaped piece of paper inside the pan as a lining. | 20. Trim the paper so it meets or is just a little taller than the pan edges. | 21. Repeat this process three more times so that each loaf pan has a double liner. | 22. I hope this makes sense. | 23. Some in my family have experimented succuesfully with lining the pans with wax paper instead of brown paper. | 24. Divide the batter into the two pans. | 25. Bake for 1 1/2 to 2 hours. | 26. Cover with another piece of paper if the top starts getting too done. | 27. Baking time will need experimentation. | 28. Oven temperature, weather, ingredient variables, etc can lead to bread that's a little too dry or too gooey. | 29. But it will still taste great even if the cooking time needs to be adjusted just a little. | 30. When done, remove from pan to cool. | 31. WARNING: The bread will be stuck to the inside liner. | 32. Discard the outside liner and cool the bread still stuck to the inside liner. | 33. Unfortunatly, You'll be smelling the wonderful smells fill your kitchen but it can't be eaten yet. | 34. The bread needs to be frozen for at least a day or two to meld the flavors and get the consistency just right. | 35. Stick the bread into a bag and into the freezer. | 36. When thawed, we peel the paper off just a little at a time as we eat it. | 37. (Unless we are wanting to slice the whole loaf at once.) Store on the counter inside the plastic bag. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	2	cups		1672.0	431.596	0.528	0.0
hot water	2	cups		0.0	0.0	0.0	0.0
crisco shortening	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
clove	1	teaspoon	ground	5.754	1.3761	0.1254	0.273
raisin	1	cup		498.3	131.208	5.5935	0.759
fruit be kept	1	cup	mixed candied	-	-	-	-
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
maraschino cherry	1	cup	drained saved used called	-	-	-	-
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
hot water	1	tablespoon		0.0	0.0	0.0	0.0

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