1. grease one loaf pan, dust lightly with flour. 2. stir flour, baking powder and salt onto wax paper. 3. combine butter, sugar, and eggs. beat until light and fluffy. 4. stir flour mixture into batter alternately with milk, beating after each addition until batter is smooth. Stir in lemon rind, lemon juice, and nuts. Pour into loaf pan. 5. bake in moderate oven (350) degrees for 1 hour, or until center springs back when touched lightly with finger. 6. cool cake in pan on wire rack for 10 minutes. loosen cake around edges with knife, turn out on wire rack placed over wax paper. brush lemon syrup on top and sides of cake slowly, allowing time for cake to absorb syrup. cover loosely with aluminum foil, let stand 24 hours before cutting. A shortcut to this method, is to leave the cake in the pan, poke it all over with a sharp knife, and pour syrup on cake. allow syrup to absorb for 24 hours. Lemon Sugar Syrup: Combine lemon juice and sugar in a small bowl. Sugar does not have to be dissolved. Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 15:30:11 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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|Serving Size: 1 Serving (1899g)|
|Recipe Makes: 1|
|Calories from Fat: 1365 (23%)|
|Amt Per Serving||% DV|
|Total Fat 151.6g||202 %|
|Saturated Fat 58.4g||292 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 37.7g|
|Cholesterol 2278.5mg||701 %|
|Sodium 1516.8mg||52 %|
|Potassium 1452.5mg||38 %|
|Total Carbohydrate 1099g||323 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 1086.2g|
|Protein 97.8g||140 %|
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Calories per serving: 5996
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