Cream butter & sugar until fluffy. Beat in eggs, one at a time. Add lemon juice, peel & vanilla. Mix raisins, nuts & 1/4 cup flour. Sift remaining dry ingredients. Alternately fold nuts & raisins and dry ingredients into creamed mixture. Spoon into a greased, paper- linde 10-inch tube pan. Bake in slow oven (at 300) about 1 hour and 50 minutes. Cool. Remove from pan. (I use small loaf pans.) VARIATION: For a sweeter, more moist cake, pour a syrup made from 1/4 cup orange juice, 1/4 cup lemon juice & 1/4 cup sugar over cake while it is still hot. HELEN SIZEMORE BALD KNOB, AR From
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 903 (58%)|
|Amt Per Serving||% DV|
|Total Fat 100.3g||134 %|
|Saturated Fat 45g||225 %|
|Monounsaturated Fat 35.5g|
|Polyunsanturated Fat 12g|
|Cholesterol 691.3mg||213 %|
|Sodium 643.8mg||22 %|
|Potassium 518.2mg||14 %|
|Total Carbohydrate 149.6g||44 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 144.3g|
|Protein 24.2g||35 %|
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Calories per serving: 1554
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