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Preheat oven to 350 degrees F. and grease and flour an 8-by 2-inch round cake pan or a Bundt pan, knocking out excess flour. In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk, zest, vanilla, and eggs. Stir milk mixture into flour mixture until just blended and pour batter into prepared pan. Bake cake 25 to 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack. Garnish cake with sifted confectioners sugar. Serve wedges of cake with fresh fruit compote and mint. Yield: 8 to 10 servings NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8837 Posted to MC-Recipe Digest V1 #523 by Angele Freeman
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|Serving Size: 1 Serving (3074g)|
|Recipe Makes: 1|
|Calories from Fat: 3048 (38%)|
|Amt Per Serving||% DV|
|Total Fat 338.7g||452 %|
|Saturated Fat 193.1g||966 %|
|Monounsaturated Fat 92.6g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 2867.5mg||882 %|
|Sodium 6871.1mg||237 %|
|Potassium 3107.4mg||82 %|
|Total Carbohydrate 1160.8g||341 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 1144.2g|
|Protein 135.1g||193 %|
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Calories per serving: 8116
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