Source: my mother Put all dry ingredients in bowl and mix by hand. Make a well in the center of the bowl and add coffee, honey, oil and yolks. Mix thoroughly. Beat whites with tarter and fold whites into yolk mixture. Bake in ungreased 10 " tube pan at 350 degrees for 1 hour. You can add 1/2 cup nuts if desired. Cool in pan - do not turn the tube pan upside down, this cake is too heavy. This cake tastes even better the second day because the spices get stronger. It is also worth the effort because it produces a BIG cake and it is really light and fluffy. Posted to JEWISH-FOOD digest V97 #250 by email@example.com on Sep 16, 1997
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|Serving Size: 1 Serving (2462g)|
|Recipe Makes: 1|
|Calories from Fat: 1047 (16%)|
|Amt Per Serving||% DV|
|Total Fat 116.3g||155 %|
|Saturated Fat 26.8g||134 %|
|Monounsaturated Fat 52.1g|
|Polyunsanturated Fat 22.7g|
|Cholesterol 3172.5mg||976 %|
|Sodium 3244.4mg||112 %|
|Potassium 2104.6mg||55 %|
|Total Carbohydrate 1202.1g||354 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 1183.9g|
|Protein 150.2g||215 %|
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Calories per serving: 6347
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