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Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till fluffy. Add flour and baking powder alternately with pineapple. Add well floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans lined with 2 layers of greased brown paper. Bake at 275 for 2-1/2 to 3 hours or till done. Origin: Marg Salstrom, mother in law. Bellevue, Washington. Shared by: Sharon Stevens Aug/91
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|Serving Size: 1 Serving (571g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 596 (48%)|
|Amt Per Serving||% DV|
|Total Fat 66.3g||88 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 786.3mg||242 %|
|Sodium 514.5mg||18 %|
|Potassium 886.9mg||23 %|
|Total Carbohydrate 142.4g||42 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 135.2g|
|Protein 30.9g||44 %|
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Calories per serving: 1243
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