Mom's recipe, adapted and based on recipe reprinted from a older book in a magazine in the late 1960's
Cream butter and sugar together. Beat in eggs, one at a time. Grate the blanched almonds or pulse in blender and add to batter. Sift flour, baking powder and salt together. Add remaining ingredients and mix. Place batter in greased 9" tube pan. Decorate top with almond halves, citron and candied cherries.
Bake in a preheated slow oven (300 degrees F.) about 1 hour and 15 minutes. Cool 15 minutes in pan then turn out onto wire rack.
If golden raisins are not available, dark seedless raisins can be substituted.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 482 | ||
Calories from Fat: 210 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 216.9mg | 67 % | |
Sodium 808.2mg | 28 % | |
Potassium 267.9mg | 7 % | |
Total Carbohydrate 61.5g | 18 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 58.7g | ||
Protein 10.3g | 15 % | |
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: 482
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