Directions:
- In a large bowl, beat butter, sugar and eggs with an electric mixer until fluffy, adding eggs one at a time until yolk dissapears. Stir in flavoring.
- Sift together next 4 ingredients and mix thoroughly with butter and egg mixture. Work the fruit and nuts into batter with hands. Grease and flour a 19 tube pan.
- Fill pan 2/3 full with batter. Bake at 275° for 3 hours. One-half hour before cake is done, brush top with corn syrup. Decorate with pecan halves and finish baking. Cool. If desired, place cake, wrapped in a wine-soaked cloth, in an airtight container. Store in a cool place for several weeks; this blends and mellows the cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23970.98 Kcal (100362 kJ) | ||
| Calories from fat | 11437.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1270.81g | 1955% | |
|---|---|---|---|
| Cholesterol | 1543.01mg | 514% | |
| Sodium | 3470.14mg | 145% | |
| Potassium | 8766.32mg | 187% | |
| Total Carbs | 2839.71g | 947% | |
| Sugars | 1928.08g | 7712% | |
| Dietary Fiber | 192.44g | 770% | |
| Protein | 467.03g | 934% | |
| Vitamin C | 631.1mg | 1052% | |
| Vitamin A | 245.2mg | 8174% | |
| Iron | 106.8mg | 593% | |
| Calcium | 5698.8mg | 570% | |
| Amount Per 100 g | |||
| Calories | 667.66 Kcal (2795 kJ) | ||
| Calories from fat | 318.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.4g | 1955% | |
|---|---|---|---|
| Cholesterol | 42.98mg | 514% | |
| Sodium | 96.65mg | 145% | |
| Potassium | 244.17mg | 187% | |
| Total Carbs | 79.09g | 947% | |
| Sugars | 53.7g | 7712% | |
| Dietary Fiber | 5.36g | 770% | |
| Protein | 13.01g | 934% | |
| Vitamin C | 17.6mg | 1052% | |
| Vitamin A | 6.8mg | 8174% | |
| Iron | 3mg | 593% | |
| Calcium | 158.7mg | 570% | |
* 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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