Directions:
- Combine according to your manufacturer's directions.
- Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold.
- Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds.
- Allow to rise about one hour and then bake at 375 for 40-50 minutes.
- Immediately remove from pan.
- This recipe can be made using regular and rapid bake cycles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.17 Kcal (2433 kJ) | ||
| Calories from fat | 134.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.96g | 23% | |
|---|---|---|---|
| Cholesterol | 18.18mg | 6% | |
| Sodium | 599.48mg | 25% | |
| Potassium | 328.84mg | 7% | |
| Total Carbs | 96.65g | 32% | |
| Sugars | 15.81g | 63% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 16.91g | 34% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.8mg | 27% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 384.59 Kcal (1610 kJ) | ||
| Calories from fat | 89.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 23% | |
|---|---|---|---|
| Cholesterol | 12.03mg | 6% | |
| Sodium | 396.71mg | 25% | |
| Potassium | 217.61mg | 7% | |
| Total Carbs | 63.96g | 32% | |
| Sugars | 10.46g | 63% | |
| Dietary Fiber | 2.73g | 16% | |
| Protein | 11.19g | 34% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 3.2mg | 27% | |
| Calcium | 53.6mg | 8% | |
* 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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