Preheat oven to 350 degrees. Mix all ingredients (except sauce). Pour into a greased floured tube pan and bake until cake tests done - about 1 hour. Let cool in pan about 10 minutes; turn out on rack and cool completely. Poke holes through cooled cake with skewer and pour half of sauce over top (sauce recipe makes enough for two cakes). Wrap tightly and let sit for three days. (SAUCE - MAKES ENOUGH FOR TWO CAKES) Combine all ingredients in a large sauce pan. Bring to a boil and boil until mixture will spin a thread when poured off the end of a spoon - about 10 minutes. Cool slightly and pour sauce over cakes.
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|Serving Size: 1 Serving (3923g)|
|Recipe Makes: 1|
|Calories from Fat: 3744 (33%)|
|Amt Per Serving||% DV|
|Total Fat 415.9g||555 %|
|Saturated Fat 103.2g||516 %|
|Monounsaturated Fat 202.2g|
|Polyunsanturated Fat 84.7g|
|Cholesterol 3430.2mg||1055 %|
|Sodium 7256.6mg||250 %|
|Potassium 3917.7mg||103 %|
|Total Carbohydrate 1864.3g||548 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 1842g|
|Protein 148.2g||212 %|
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: 11503
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