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2 servings
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| 1/3 | cup | vegetable shortening | |
| 1 | each | egg | |
| 1 | teaspoon | lemon extract | |
| 1 | teaspoon | baking soda | |
| 1/3 | cup | sugar | |
| 2/3 | cups | honey | |
| 2 3/4 | cups | flour, all-purpose | |
| 1 | teaspoon | salt |
Mix ingredients. Chill dough 2-3 hours. Roll out dough and cut. Sprinkle with colored sugar. Bake at 375 degrees for 8-10 minutes.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 1491mg | 62% |
| Total Carbohydrate 258.0g | 86% |
| Dietary Fiber 5.0g | 19% |
| Sugars 127.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 2% | Vitamin C | 1% | |
| Calcium | 5% | Iron | 49% |
* 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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When most people think of Kiwifruit, they start to dream about a tropical paradise. A place where the palm trees sway, the beach boys play and sunscreen is a necessity....
This is a wonderful cake recipe. Actually this is the first diabetic cake recipe that I could get to achieve the proper cake texture with. This cake is very moist, especially with the raisins in it. I have adapted it to make a chocolate cake using this recipe as a base, adding cocoa. It turned out good as well.
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