Mix flour with yogurt, cultured cream and water. Cover and leave in a warm place for 12 to 24 hours. Cream butter with Rapadura and eggs. Beat in baking soda, salt, vanilla and grated rind. Gradually incorporate the soaked flour and fold in the nuts. Pour batter into a well-buttered and floured fluted bundt pan or angel food cake pan. Bake at 300 degrees for 1 1/2 hours or more, or until a toothpick comes out clean. Allow to cool. Place lemon juice, orange juice, honey, whey and optional sherry or brandy in a container and set in simmering water until honey is dissolved. Slowly pour this mixtureover the cake until the liquid is absorbed. Cover with a towel and leave at room temperature for 1 or 2 days. To serve, loosen sides with a knife. Turn over onto a serving plate and tap pan until cake falls out.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 12|
|Calories from Fat: 212 (57%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 226.5mg||70 %|
|Sodium 385.8mg||13 %|
|Potassium 329.3mg||9 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 27.3g|
|Protein 10.8g||15 %|
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Calories per serving: 375
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