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12 servings
suggest servings
| 1 | cup | flour, all-purpose | or whole wheat |
| 1 | teaspoon | baking powder | |
| 1/8 | teaspoon | salt | |
| 1/8 | teaspoon | cloves, ground | |
| 2/3 | cup | granulated sugar replacement | |
| 3 1/2 | tablespoons | butter | softened |
| 3 | tablespoons | cream cheese (nonfat) | |
| 2 | tablespoons | almond paste | |
| 1/4 | teaspoon | almond extract | |
| 1 | large | egg | |
| 1/3 | cup | milk, 1% | |
| 1 | x | nonstick cooking spray | |
| 2 | tablespoons | almonds | chopped, toasted |
| 2 | tablespoons | granulated sugar replacement | |
| 14.5 | ounces | cherries | canned, pitted tart red, in water, drained |
| 1 | teaspoon | sugar | powdered |
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk.
Combine 2/3 cup granulated sugar and next 5 ingredients (2/3 cup granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until blended.
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into a 9-inch round cake pan coated with cooking spray.
Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter. Arrange cherries on top.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan.
Sift powdered sugar over top of cake.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 55mg | 2% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 4% |
| Sugars 4.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 3% | Vitamin C | 3% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant....
Although I made a few changes to the recipe (no nuts or bamboo, added bean sprouts and used olive oil) it was delicious. Even my 2 year old son ate it.
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