Sift flour, measure and then sift twice with baking powder, salt, and nutmeg. Cream butter til light and fluffy. Add sugar slowly and beat til mixture resembles whipped cream. Then add whole eggs, one at a time, beating after each addition. Stir in half the flour. Add extracts and remaining flour. Mix by hand or lowest speed of mixer. Pour batter into 2 greased, 5x0-inch loaf pans or one tube cake pan. Cut through thick batter several times with knife to break air bubbles. Bake at 325 F 60-70 minutes. Makes 2 loaves (10 slices each)—
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 145 (48%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 121.2mg||37 %|
|Sodium 194.1mg||7 %|
|Potassium 60.1mg||2 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 34.6g|
|Protein 5.4g||8 %|
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Calories per serving: 305
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