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Franfurter Kranz

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Cake
1 cup butter
no margarine
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1 ½ cups sugar
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6 large eggs
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1 ½ teaspoons lemon zest
grated
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8 tablespoons rum
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4 teaspoons baking powder
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3 ½ cups all-purpose flour
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Filling
1 cup sugar
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¾ cup
ater
*
6 each egg yolks
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1 tablespoon rum
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1 cup butter
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Praline topping
2 tablespoons butter
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1 cup sugar
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½ cup water
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1 cup almonds
sliced
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Ingredients

Amount Measure Ingredient Features
Cake
237 ml butter
no margarine
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355 ml sugar
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6 large eggs
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7.5 ml lemon zest
grated
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1.2E+2 ml rum
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2E+1 ml baking powder
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828 ml all-purpose flour
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Filling
237 ml sugar
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177 ml
ater
*
6 each egg yolks
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15 ml rum
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237 ml butter
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Praline topping
3E+1 ml butter
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237 ml sugar
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118 ml water
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237 ml almonds
sliced
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Directions

To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.

Beat in egg yolks, one at a time. Mix in lemon rind and 2 tablespoon rum.

Sift baking powder and flour together. Gently mix into the butter mixture.

Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter.

Pour into a well-greased 10-inch tube pan.

Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done.

Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely.

Slice cake crosswise into 3 layers.

Pour about 2 tablespoon of rum over each layer.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 583g (20.6 oz)
Amount per Serving
Calories 228946% from fat
 % Daily Value *
Total Fat 118g 181%
Saturated Fat 65g 326%
Trans Fat 0g
Cholesterol 576mg 192%
Sodium 805mg 34%
Total Carbohydrate 88g 88%
Dietary Fiber 6g 23%
Sugars g
Protein 53g
Vitamin A 68% Vitamin C 2%
Calcium 23% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 

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