Search
by Ingredient

Shaker Honey Almond Cake

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by barb-1932

YIELD

servings

PREP

20 min

COOK

45 min

READY

48 hrs

Ingredients

2 ¾ 651
½ 2.5
TEASPOON ML CLOVES
ground
1 5
TEASPOON ML CINNAMON
¾ 3.8
TEASPOON ML NUTMEG
ground
¾ 3.8
TEASPOON ML CREAM OF TARTAR
¾ 3.8
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
158
CUP ML BUTTER
melted
1 ½ 23
TABLESPOONS ML VEGETABLE SHORTENING
melted
3 45
TABLESPOONS ML BROWN SUGAR, DARK
1 15
TABLESPOON ML SUGAR
granulated
3 3
LARGE LARGE EGGS
beaten
1 ½ 355
CUPS ML HONEY
¾ 177
CUP ML SOUR CREAM
1 1
X X ALMONDS
blanched, halved *

Directions

Sift together first five dry ingredients.

Melt shortenings and add to them both sugars.

Beat eggs until fluffy; add honey and sour cream and add the butter sugar mixture to them, stirring vigorously.

Gradually stir in dry ingredients.

Turn batter into a buttered and floured 9 inch cake tin 2 inches deep and cover top with almonds.

Bake at 375℉ (190℃) F for about 45 minutes or until it tests done.

Remove from pan to cake rack and cool.

Put in tightly closed container to ripen for at least 2 days.

It will keep for weeks.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 1210 36% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 28g 138%
Trans Fat 0g
Cholesterol 259mg 86%
Sodium 555mg 23%
Total Carbohydrate 62g 62%
Dietary Fiber 3g 12%
Sugars g
Protein 31g
Vitamin A 28% Vitamin C 2%
Calcium 12% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe