- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
1 hours
Prep: 15 minutes
Cook: 50 minutes
1206 calories per serving view nutrition facts
6-8 servings
suggest servings
Be the first to add a photo of this recipe!
| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 2 | teaspoons | cinnamon | |
| 1 | cup | butter | or margarine |
| 1 1/2 | cups | sugar | |
| 3 | teaspoons | caraway seeds | |
| 5 | each | egg yolks | large, well beaten |
| 1/3 | cup | milk | |
| 5 | each | egg whites | large |
| Cinnamon glaze | |||
| 2 | cups | powdered sugar | |
| 1 | teaspoon | cinnamon | |
| 4 | tablespoons | cream | hot |
Sift together the flour, baking powder and cinnamon.
Cream the sugar and butter then add the well beaten egg yolks, milk and caraway seeds.
Mix very well.
Beat the egg whites until stiff peaks form; fold gently into the batter, incorporating thoroughly.
Turn batter into a 9-inch tube pan, well greased and floured on bottom only.
Bake in preheated 325 degree F oven for 45-50 minutes.
Cool and frost.
Cinnamon Glaze:
Sift together the confectioners' sugar and cinnamon.
Add 4-5 tablespoons of hot cream; blend until glaze is of spreading consistency.
| % Daily Value* | |
| Total Fat 50.0g | 77% |
| Saturated Fat 31.0g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 345mg | 14% |
| Total Carbohydrate 186.0g | 62% |
| Dietary Fiber 3.0g | 12% |
| Sugars 135.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 31% | Vitamin C | 2% | |
| Calcium | 13% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...
yum!
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
