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Suggest a better descriptionSift together flour, cornstarch, baking powder and salt. In large bowl of electric mixer, cream butter; gradually add sugar and continue to cream until light and fluffy. Beat in peel and brandy; add egg yolks one at a time, beating well after each. Continue beating, gradually adding dry ingredients. Beat egg whites until stiff but not dry; gently fold into batter. Turn into a greased 10 inch tube pan and bake in a preheated 350 F oven for 45 minutes. Cool cake in pan on a rack for 5 minutes, then turn cake out onto rack to cool. Recipe by: Womans Day Magazine, December 1974 Posted to MC-Recipe Digest V1 #1023 by Mardi
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 829 | ||
Calories from Fat: 461 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 673.9mg | 207 % | |
Sodium 295.9mg | 10 % | |
Potassium 242.3mg | 6 % | |
Total Carbohydrate 73.8g | 22 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 73.2g | ||
Protein 20.9g | 30 % | |
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: 829
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