|Glace cherries||6 Ounce|
|Pecan nuts||2⁄3 Cup (10.67 tbs), broken|
|Self rising flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
Pre-heat the oven to 350°F, and line and flour a 9 inch ring mould.
Measure the cherries and nuts into a small mixing bowl and sift 1 oz of the flour over them.
Cream the butter and sugar together in a large mixing bowl.
Add the egg yolks to the butter and sugar, beating well after each addition.
Fold in the flour.
Then add the cherries and nuts, together with enough milk to make a soft dough.
Beat the egg whites to the stiff-peak stage and fold them gently into the batter.
Spoon the batter into the cake tin and bake for 1 1/4 hours.
Serving size: Complete recipe
Calories 4605 Calories from Fat 2257
% Daily Value*
Total Fat 259 g398.3%
Saturated Fat 127.6 g638%
Trans Fat 0 g
Cholesterol 1334.7 mg444.9%
Sodium 3656.4 mg152.3%
Total Carbohydrates 539 g179.6%
Dietary Fiber 15.6 g62.3%
Sugars 329.1 g
Protein 59 g118.4%
Vitamin A 133.9% Vitamin C 1.4%
Calcium 72.4% Iron 81%
*Based on a 2000 Calorie diet