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1. Preheat oven to 350F. Butter and lightly flour a 10 inch tube pan. In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar. Add the eggs, one at a time, beating well after each one. Beat in the vanilla and lemon zest. 2. Sift the flours, baking powder, salt, and nutmeg into another bowl, adding any pieces of bran that remain in the sifter; set aside. Puree the milk or cream and ricotta cheese in a blender. 3. Stir the dry ingredients into the creamed mixture alternately with the milk/ricotta; do this in several stages, beginning and ending with the dry ingredients. Do not beat the batter. Distribute the batter evenly in the prepared pan, then bake for approximately 1 hour and 15 minutes; a tester inserted in the center should come out clean. 4. Cool the pan on a rack for 10 minutes, then invert it onto the rack and cool the cake for at least one hour before cutting. Transfer the cake to a serving platter.
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|Serving Size: 1 Serving (2486g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1588 (31%)|
|Amt Per Serving||% DV|
|Total Fat 176.5g||235 %|
|Saturated Fat 60.4g||302 %|
|Monounsaturated Fat 63.7g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 6421.3mg||1976 %|
|Sodium 3579.1mg||123 %|
|Potassium 3946mg||104 %|
|Total Carbohydrate 614.3g||181 %|
|Dietary Fiber 38.1g||152 %|
|Sugars, other 576.2g|
|Protein 276.5g||395 %|
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Calories per serving: 5102
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