Blend all ingredients except topping. Put half in a greased bundt or angel food pan. Sprinkle with half of topping (cinnamon and sugar) and all of the minced raisins and pecan nuts. Add other half ingredients. Sprinkle with other half of topping (only the cinnamon and sugar). Bake at 350 degrees for 45 to 50 minutes or until knife comes out clean. Sprinkle with confectioner's sugar lightly while hot.
A great coffee cake to go with your morning coffee!
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 141 (45%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 27.3mg||8 %|
|Sodium 2754.3mg||95 %|
|Potassium 101mg||3 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 40.1g|
|Protein 3.4g||5 %|
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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: 312
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