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This recipe comes from the Silver Leaf 1815 Inn in Lyles, Tenn. Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake pans. Cream the butter and sugar until light then beat in the eggs and jam, blending well. Sift the dry ingredients together and then add the dry ingredients, alternating with the buttermilk, to the creamed mixture, blending well after each addition. Stir in the raisins and nuts. Pour the batter evenly into the prepared pans and bake for 35 to 45 minutes, or until the cake tests done, in the preheated oven. Cool for 5 minutes on wire racks and turn out of the cake pans to cool to room temperature. When cool, spread with the warm frosting, From The Food Fare Section Rocky Mountain News September 3, 1986
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 257 (30%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 394mg||121 %|
|Sodium 384.4mg||13 %|
|Potassium 303.1mg||8 %|
|Total Carbohydrate 136.5g||40 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 134.4g|
|Protein 15.5g||22 %|
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Calories per serving: 844
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