Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | 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
- 3/4 c Sugar
- 2 ea Eggs; beaten
- 1/2 c Water
- 2 c Flour
- 1 T Cornstarch
- 1 1/2 t Cream of tartar
- 1 c Raisins, seedless
- 1 1/2 t Baking soda
- 1/2 c Pecans; chopped
- 1/2 c Milk
- 1/2 c Butter
- 1 t Vanilla
- 1/2 c Brown sugar, dark
Directions
Combine 1/2 cup sugar, water and cornstarch, mix well and cook over low heat until mixture thickens ... about 5 minutes. Remove from heat, add raisins, pecans and set aside.
Beat butter until soft, add remaining sugar and brown sugar. Beat until smooth. Add eggs and beat well.
Sift together flour, cream of tartar and baking soda. Add to butter mixture along with milk and vanilla. Beat until a smooth batter forms.
Preheat oven to 350F. Spoon half of batter into greased 8 inch square pan. Spread raisin-pecan mixture over the batter and cover with remaining batter.
Bake 40 minutes or until cake test comes out clean.
Category:Paraguayan Recipes
Category:Paraguayan Desserts