Estimated Nutrition (whole recipe, rough)
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 cups flour
- 1 1/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 cup salsa (homemade, a good store-bought brand, or use the salsa recipe below)
- 1/2 cup shortening
- 2 eggs
- 1/3 cup water
- Frosting
- 6 ounces cream cheese, softenend
- 4 cups powdered sugar
- 2 tablespoons butter, to room temperature
- 1/2 teaspoon pure vanilla extract
- Salsa
- 2 cups tomatoes, crushed (or equivalent canned tomatoes)
- 1 cup roasted red peppers, chopped
- 2 garlic cloves, finely minced (I'm thinking less garlic or no garlic for this recipe!?!?)
- 2 tablespoons chopped fresh cilantro or 2 teaspoons fresh parsley
- 1 teaspoon jalapenos, minced
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar or balsamic vinegar
- 1/4 teaspoon salt
Directions
Preheat oven to 350 degrees.
In large bowl mix the flour, sugar, baking powder, soda, cinnamom, cloves and allspice. Cut in the shortening with a pastry blender.
Add the salsa, beating 3 minutes with an electric mixer. Next beat in the eggs and water, beating another 3 minutes.
Grease and flour two 8-inch round cake pans or one large bundt pan. Line the pan(s) with parchment paper.
Pour in batter evenly into the pan.
Bake for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Note that the cake may take longer to cook if baked in a bundt pan.
In the meantime, prepare the cream cheese frosting.
Beat all ingredients together until smooth. Set aside.
Cool cake on wire rack then frost with cream cheese frosting.
Category:Tex-Mex Recipes
Category:Tex-Mex Desserts