Directions:
- Cream butter and sugar together.
- Separate eggs and add the yolks to the butter, beating well.
- Sift together the flour and the spices.
- Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
- Add the preserves and the nuts, stirring gently.
- Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
- Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done.
- Let cool before removing from pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.21 Kcal (1839 kJ) | ||
| Calories from fat | 144.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.1g | 25% | |
|---|---|---|---|
| Cholesterol | 70.22mg | 23% | |
| Sodium | 114.67mg | 5% | |
| Potassium | 143.14mg | 3% | |
| Total Carbs | 69.93g | 23% | |
| Sugars | 46.19g | 185% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 5.49g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 355.14 Kcal (1487 kJ) | ||
| Calories from fat | 117.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 25% | |
|---|---|---|---|
| Cholesterol | 56.78mg | 23% | |
| Sodium | 92.72mg | 5% | |
| Potassium | 115.74mg | 3% | |
| Total Carbs | 56.54g | 23% | |
| Sugars | 37.35g | 185% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 4.44g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 7% | |
| Calcium | 38mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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