Preheat the oven to 300F. Grease and lightly flour a 9 3/4 in tube pan. Shake out any excess flour from the pan. With a mixer or by hand, blend the butter and sugar together in a large bowl;beat until the mixture is light and fluffy. Gradually add the eggs and lemon extract, and beat well. Sift the flour and baking powder together three times; add the nuts and raisins. Gradually add the dry ingredients to the creamed mixture and blend well. Pour the batter into the tube pan. Bake 1 1/2 to 2 hours, or until a cake tester comes out clean. Cool the cake for 15 minutes, then remove it from the pan. Serve it dusted with powdered sugar, if desired.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1175 (82%)|
|Amt Per Serving||% DV|
|Total Fat 130.6g||174 %|
|Saturated Fat 31.1g||156 %|
|Monounsaturated Fat 62.8g|
|Polyunsanturated Fat 29.6g|
|Cholesterol 96.3mg||30 %|
|Sodium 62.6mg||2 %|
|Potassium 765.5mg||20 %|
|Total Carbohydrate 71.3g||21 %|
|Dietary Fiber 13.6g||55 %|
|Sugars, other 57.7g|
|Protein 13.3g||19 %|
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Calories per serving: 1429
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