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Suggest a better descriptionSprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in warm milk and 1 cup flour until smooth. Cover with wax paper and let rise in a warm place until bubbly - about 15 minutes. Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan. Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar until fluffy and light. Add eggs one at a time, beating well after each addition. Add lemon rind, salt, nutmeg, remaining 2 1/2 cup flour and yeast mixture: beat until mixture is well blended and forms a thick batter. Pour batter into pan. Cober and let rise until doubled about 1 hour and 15 minutes. Bake in 350F oven 40 - 45 minutes or until golden brown. Cool on rack (in pan) 10 minutes. Remove from pan and finish cooling on rack. Posted to Bakery-Shoppe Digest V1 #205 by jrjet@mtco.com (Dot & Tim McChesney) on Aug 28, 1997
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Serving Size: 1 Serving (2413g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7408 | ||
Calories from Fat: 2439 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 271g | 361 % | |
Saturated Fat 96g | 480 % | |
Monounsaturated Fat 109.7g | ||
Polyunsanturated Fat 36.9g | ||
Cholesterol 4474mg | 1377 % | |
Sodium 2110.8mg | 73 % | |
Potassium 3146.5mg | 83 % | |
Total Carbohydrate 1056.3g | 311 % | |
Dietary Fiber 32.5g | 130 % | |
Sugars, other 1023.8g | ||
Protein 216.2g | 309 % | |
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: 7408
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