Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Juice | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 3 egg yolks
- 1 tsp vanilla
- 1 cup apple juice concentrate
- 1 1/2 cup peaches, sliced
- 2 cup raspberries
- 1/3 cup peach pourable fruit
- 1/3 cup raspberry fruit spread
- =
Directions
3 tb peach fruit spread combined with 2 tb warm water may be substituted for the pourable fruit. preheat oven to 37Grease and flour two 8" round cake pans. Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluffy. Blend in egg yolks and vanilla. Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans. Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely. drain peaches. Combine peaches, raspberries, and pourable fruit; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixtore over top of cake, letting excess fruit mixture drip down sides. nutrition information per slice: 390 calories, 5 gm protein, 62 gm carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-½ diabetic starch/bread exchange, 3 diabetic fat exchange, 2-½ diabetic fruit exchange.