Try this Chiffon Honey Cake recipe, or contribute your own.
Suggest a better descriptionBeat the eggs well, add sugar, and beat at high speed until light and creamy. Add oil and honey, beating at medium speed until well blended. Combine dry ingredients and add to mixture alternately with coffee. Pour into an ungreased 10-inch tube pan. Bake at 350 degrees for 15 minutes, then reduce heat to 325 degrees and bake for one hour longer. When cake is done, invert and cool completely before removing from pan. Posted to JEWISH-FOOD digest V97 #249 by raab
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Serving Size: 1 Serving (2713g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7630 | ||
Calories from Fat: 2407 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 267.4g | 357 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 142g | ||
Polyunsanturated Fat 61.5g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 3142.7mg | 108 % | |
Potassium 2098.6mg | 55 % | |
Total Carbohydrate 1168g | 344 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 1152.5g | ||
Protein 173.5g | 248 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7630
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