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Toasted Nut Spice Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

50 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
cup vegetable shortening
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2 cups brown sugar
packed
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2 each egg yolks
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1 teaspoon baking soda
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1 ¼ cups sour milk
2 ⅓ cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon cinnamon
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½ teaspoon nutmeg
ground
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½ teaspoon cloves
ground
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¾ teaspoon salt
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1 teaspoon vanilla extract
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Meringue
2 each egg whites
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1 cup brown sugar
packed
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½ cup nuts
chopped
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Ingredients

Amount Measure Ingredient Features
158 ml vegetable shortening
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473 ml brown sugar
packed
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2 each egg yolks
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5 ml baking soda
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296 ml sour milk
552 ml all-purpose flour
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5 ml baking powder
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5 ml cinnamon
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2.5 ml nutmeg
ground
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2.5 ml cloves
ground
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3.8 ml salt
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5 ml vanilla extract
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Meringue
2 each egg whites
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237 ml brown sugar
packed
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118 ml nuts
chopped
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Directions

To make sour cream, add 1¼ tablespoon vinegar or lemon juice to the milk and let stand a few minutes before using in this recipe.

Cream together shortening and brown sugar. Add eggs, mix well.

Dissolve baking soda in sour milk and set aside.

Combine all remaining dry ingredients.

Add sour milk and dry ingredients alternately to cream mixture.

Add vanilla and mix until smooth. Spread into greased 9x13 inch baking pan.

To prepare meringue: Beat egg whites until stiff.

Slowly add brown sugar and continue beating until smooth.

Spread over cake batter and sprinkle with chopped nuts.

Bake in preheated 350℉ (180℃). oven for about 50 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 41125% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 615mg 26%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 16%
Sugars g
Protein 26g
Vitamin A 3% Vitamin C 1%
Calcium 14% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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