To make topping: In medium bowl, combine brown sugar, nuts, margarine, 1 tablespoon of flour and 1 tablespoon of cinnamon. Mix until well blended; set aside. To make cake: In large bowl, combine the remaining 2 cups of flour, remaining 1 teaspoon cinnamon, Herman, sugar, vegetable oil, eggs, baking powder, salt and baking soda. Beat until well combined. Fold in raisins and crushed fruit. Pour into well-greased and floured Bundt pan, large ring mold or 9 x 13 x 2-inch baking pan. Top with reserved topping. Bake at 350x F. for 50 to 60 nminutes, until cake tests done. Serves 12. Posted to FOODWINE Digest 15 Jan 97, by G. Lankin"
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|Serving Size: 1 Serving (2504g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2184 (25%)|
|Amt Per Serving||% DV|
|Total Fat 242.7g||324 %|
|Saturated Fat 40.5g||202 %|
|Monounsaturated Fat 124.7g|
|Polyunsanturated Fat 62.9g|
|Cholesterol 2115mg||651 %|
|Sodium 3575.9mg||123 %|
|Potassium 4513.2mg||119 %|
|Total Carbohydrate 1568.6g||461 %|
|Dietary Fiber 36.1g||144 %|
|Sugars, other 1532.5g|
|Protein 111.2g||159 %|
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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: 8614
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