*Make sure you are careful not to grate any of the white pith of the orange! Cream butter, gradually adding sugar. Add egg yolks, one at a time, beating after each addition. Add buttermilk and soda mixture alternately with flour. Fold in orange rind and nuts. Beat egg whites to stiff peaks and fold into batter mixture. Pour batter into greased and floured tube or Bundt pan. Bake at 325 for 1 hour and 15 minutes, or until cake pulls away from the pan. Remove from oven, punch holes in cake (a meat/cooking fork works well) and slowly pour hot glaze over cake. Glaze: Combine sugar, rind, and juice in a saucepan and bring to a boil. Leave glazed cake in pan until glaze is absorbed and cake is cool. (If you prefer, you may remove cake from oven onto a cake plate to glaze.) Recipe By : E. Roberts, Gadsden. *Recipes-Please Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:17:58 -0600 From: "Never Tell"
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|Serving Size: 1 Serving (3765g)|
|Recipe Makes: 1|
|Calories from Fat: 3344 (31%)|
|Amt Per Serving||% DV|
|Total Fat 371.6g||495 %|
|Saturated Fat 157.3g||787 %|
|Monounsaturated Fat 131.8g|
|Polyunsanturated Fat 46.8g|
|Cholesterol 4732.8mg||1456 %|
|Sodium 4366.7mg||151 %|
|Potassium 3577.4mg||94 %|
|Total Carbohydrate 1726.2g||508 %|
|Dietary Fiber 28.1g||112 %|
|Sugars, other 1698.1g|
|Protein 213.7g||305 %|
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Calories per serving: 10906
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