Nut And Raisin Cake
A dish that leans on cottolene and fine sugar.
contains glutencontains dairycontains eggscontains nuts
Ingredients
US
Metric
- 80 ml Cottolene
- 240 ml fine sugar
- 3 eggs unbeaten
- 240 ml pecan nut meats
- 160 ml raisins
- 470 ml pastry flour
- 20 ml baking powder
- 180 ml milk
- Grated rind of half an orange
- 2 ml cinnamon
- 1 ml mace
- 1 ml salt
Make it lactose-friendly
- 3/4 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with
Nutrition (estimated, per serving)
| Calories | 434 |
|---|---|
| Protein | 11.2 g |
| Fat | 11.3 g |
| Carbs | 75.2 g |
| Fiber | 4.0 g |
| Sodium | 410 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States