Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Raisin | 1 small box (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Prune | not in our table | 0 |
| Fruit Juice | 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 1/2 lb. flour,
- 1 lb. butter,
- 1 lb. dark sugar,
- 1 1/2 lb. raisin,
- 1 1/2 lb. prunes,
- 1 doz. eggs,
- 1 lb. walnuts,
- 1/2 tsp. baking powder,
- 1/2 bottle fruit juice.
Directions
Soak fruit in the fruit juice for a month. Grease and doubly line an 8" cake pan. Cream sugar and margarine. Add eggs one at a time beating well after each egg.
Add fruits and stir well. Sift flour, baking powser and mix together. Fold flour into liquid ingredients, a littel at a time. Mix to a soft dropping consistency (using more fruit juice if needed).
Add 1/2 tsp. cinnamon and vanilla. Pour the mixture into the prepared pan and bake in a slow oven at 300 degrees for 2 hrs.
Sprinkle fruit juice over cake immediately after it is baked. Repeat 3 or 4 times.
Category:French Guianese Recipes
Category:French Guianese Desserts