Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1077
Calories
31g
Protein
30g
Fat
176g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 golden raisins
- 1 can crushed pineapple
- 3 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ cup butter flavored shortening
- ½ cup unsalted butter
- 1 cup sugar
- 5 eggs
- 1-cup seedless blackberry jam
- 3/4-cup buttermilk
- 1-cup pecans, chopped
- Confectioners' sugar
Directions
1
Soak raisins overnight in the crushed pineapple.
2
Sift together flour, baking soda, cinnamon and nutmeg.
3
Cream shortening and butter.
4
Gradually add sugar and beat until fluffy.
5
Add eggs one at a time, beating well after each addition.
6
Blend in jam.
7
Alternately add sifted dry ingredients and buttermilk to the creamed mixture.
8
Blend in pineapple, raisins and pecans.
9
Pour batter into bundt pan that has been greased and floured.
10
Bake at 350 for 1 hour.
Recipe sourced from
fandom