From: firstname.lastname@example.org (Carol-Alyce Smith) Date: 20 Oct 1994 21:41:27 -0400 Preheat oven to 325F. Grease abd flour a tube or bundt pan and line the base with the chopped nuts. Cream together the butter and sugar until fluffy, beating in the eggs one at a time. Mix in flour and milk alternately, ending with flour. Add rum, vanilla and raisins. Pour mixture carefully into pan and bake for about 1 hour. Invert the cake on a rack and allow to cool. Return it to the pan before galzing. GLAZE - Boil the water and sugar together for -5 minutes. Remove pan from heat and add the rum and vanilla and butter. Pierce the cake with a skewer and dribble the glaze over the top and bewtween the cake and the sides of the pan. Store cake in pan. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 244 (40%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 393.6mg||121 %|
|Sodium 290mg||10 %|
|Potassium 247.8mg||7 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 74.2g|
|Protein 11.7g||17 %|
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Calories per serving: 609
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