FOR THE CAKE: Cream butter, add sugar, and blend. Add unbeaten egg and beat well. Sift dry ingredients together and add alternately with buttermilk. Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x 2-inch pan and start in cold oven set at 325?. Bake until well done, about 1 hour. Test for doneness with toothpick; cake is done when toothpick comes out clean. FOR THE TOPPING: Combine orange and lemon juices with sugar and melted butter. Pour over cake. Place under broiler until topping browns sllightly, but watch carefully not to burn. Serve warm or cold with whipped cream. Keep cake in pan to retain moisture. Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. T. A. Galyean Posted to MC-Recipe Digest V1 #616 by Bill Spalding
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 86 (19%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 30.8mg||9 %|
|Sodium 105.7mg||4 %|
|Potassium 86.4mg||2 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 90.7g|
|Protein 3.3g||5 %|
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Calories per serving: 453
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