Thoroughly cream sugar and shortening. Beat in eggs. Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy. Add remaining ingredients. Spoon into well-greased bundt cake pan. Bake at 350 degrees for about one hour or until it tests done. Let stand in pan for 15 minutes febore turning out on plate. GLAZE: Combine 1 cup sugar, 1 cup orange juice and 1/4 tsp orange favoring; bring to boil and pour over cake while warm. Let set several hours before serving. Published in Kitchen-Klatter Magazine in Dec. 1978.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 142 (24%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 218.2mg||67 %|
|Sodium 231.8mg||8 %|
|Potassium 304.4mg||8 %|
|Total Carbohydrate 102.7g||30 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 99.8g|
|Protein 10.7g||15 %|
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Calories per serving: 582
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