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Suggest a better descriptionPreheat oven to 350. Grease 12-cup bundt pan. Set aside. In large mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, cloves, prunes, salad oil, buttermilk, eggs & vanilla. Beat at low speed until moistened, scraping sides of bowl occasionally. Increase speed to medium. Continue beating until smooth. Stir in nuts. Pour into pan & bake for 1 hour & 15 minutes. Cook cake in pan 20 minutes on wire rack. Remove from pan to wire rack. In small saucepan, combine sugar, buttermilk, butter, corn syrup & baking soda. Cook over low heat stirring constantly for about 10 minutes. Place cake on rack over sheet of wax paper. Using fork or wooden skewer, prick holes in cake. Slowly pour syrup over warm cake, letting excess topping drip onto wax paper. Let cool completely before slicing. MRS. JAMES P. BAKER From
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 12 | ||
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Calories: 845 | ||
Calories from Fat: 206 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 269.5mg | 83 % | |
Sodium 500.5mg | 17 % | |
Potassium 302.1mg | 8 % | |
Total Carbohydrate 153.2g | 45 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 150.9g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 845
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