Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| 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
- 1 cup firmly packed brown sugar
- 1 /2 cup granulated sugar
- 1 cup cooked butternut squash or canned pumpkin
- 1/2 cup vegetable oil
- 2 eggs
- 2 cups sifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground allspice
- 1/4 teaspoon ground ginger
- 1 cup raisins
- 1/2 cup chopped unsalted cashews or walnuts
- 1/4 cup water
Directions
In a large bowl combine the sugars, squash, oil, and eggs.
Beat until well blended. In another large bowl combine the flour, baking soda, salt, allspice, and ginger;
Add to the squash mixture and stir to combine.
Stir in the raisins, nuts, and the water until well blended.
Pour the batter into a well-greased 9-by 5- by 3 inch loaf pan.
Bake in a 350 degree F oven until a cake tester comes out clean (about 70 minutes).
Turn the loaf out onto a wire rack to cool before serving.
Category:Trinidadian Recipes
Category:Trinidadian Snacks