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Bring butter and eggs to room temperature. Grease and flour the bottom and sides of a 10-inch bundt or tube pan; set aside. In large mixing bowl, beat butter with electric mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating about 1 minute after each; scrape bowl frequently, guiding mixture toward beaters. Beat 2 minutes more. Sift together flour, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Beat well after each addition. Add lemon, orange and vanilla extracts; beat just until thoroughly blended. Pour batter into prepared 10-inch bundt or tube pan. Bake in preheated 350 degree oven for 1-1/2 hours, or until wooden pick inserted in center comes out clean and dry. Cool cake in pan on wire rack for 15 minutes; remove from pan. Cool completely. Sprinkle with confectioners sugar, if desired. Makes 12 to 16 servings. Lori Norman/Wis Gramma Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 05:20:25 -0500 From: LD Goss
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|Serving Size: 1 Serving (3487g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1376 (14%)|
|Amt Per Serving||% DV|
|Total Fat 152.8g||204 %|
|Saturated Fat 47.1g||235 %|
|Monounsaturated Fat 57.5g|
|Polyunsanturated Fat 22g|
|Cholesterol 6345mg||1952 %|
|Sodium 7179mg||248 %|
|Potassium 2554.1mg||67 %|
|Total Carbohydrate 1894.3g||557 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 1883.4g|
|Protein 226.1g||323 %|
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Calories per serving: 9698
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