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    You are in: Home / Recipes / Raspberry Brandy Pecan Cake Recipe
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    Raspberry Brandy Pecan Cake

    Average Rating:

    1 Total Reviews

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    • on February 28, 2008

      What a GEM! This recipe was on my list to try during the RSC#11 but didn't get a chance to do it. I prepared as stated, no substitutes, & it baked in 70 minutes. It's deliciously moist with a great texture. The brandy seems like a lot in the ingredients but turns out to be a perfectly smooth hint of flavor in the finished product. The raspberry glaze is very sweet alone but compliments the cake in a most pleasing way. Made & enjoyed for Hidden Gems (RSC#11 Jan 2008).

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    Nutritional Facts for Raspberry Brandy Pecan Cake

    Serving Size: 1 (2188 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8068.7
     
    Calories from Fat 3099
    38%
    Total Fat 344.3 g
    529%
    Saturated Fat 163.2 g
    816%
    Cholesterol 1858.2 mg
    619%
    Sodium 4975.1 mg
    207%
    Total Carbohydrate 1095.2 g
    365%
    Dietary Fiber 18.7 g
    75%
    Sugars 735.9 g
    2943%
    Protein 90.9 g
    181%

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