- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
90 minutes
Prep: 10 minutes
Cook: 60 minutes
1718 calories per serving view nutrition facts
1 cake
suggest servings
Be the first to add a photo of this recipe!
| Cake | |||
| 1 | cup | vegetable oil | |
| 1 1/2 | cups | sugar | |
| 1 | cup | buttermilk | |
| 2 | cups | flour, all-purpose | |
| 3 | large | eggs | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | cinnamon | |
| 1 | teaspoon | nutmeg | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | allspice | |
| 2 | teaspoons | vanilla extract | |
| 1 | teaspoon | lemon extract | |
| 1 | cup | prunes | chopped, pitted |
| 1 | cup | pecans | chopped |
| Sauce | |||
| 1 | cup | sugar | |
| 1/2 | cup | buttermilk | |
| 2 | tablespoons | corn syrup, light | |
| 1 | stick | butter | cut into pieces |
| 1/2 | teaspoon | baking soda | |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | lemon extract | |
Preheat oven to 350 degrees F.
Mix all ingredients (except sauce).
Pour into a greased floured tube pan and bake until cake tests done - about 1 hour.
Let cool in pan about 10 minutes; turn out on rack and cool completely.
Poke holes through cooled cake with skewer and pour half of sauce over top (sauce recipe makes enough for two cakes).
Wrap tightly and let sit for three days.
(SAUCE - MAKES ENOUGH FOR TWO CAKES) Combine all ingredients in a large sauce pan.
Bring to a boil and boil until mixture will spin a thread when poured off the end of a spoon - about 10 minutes.
Cool slightly and pour sauce over cakes.
| % Daily Value* | |
| Total Fat 102.0g | 158% |
| Saturated Fat 25.0g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 1116mg | 46% |
| Total Carbohydrate 191.0g | 64% |
| Dietary Fiber 5.0g | 19% |
| Sugars 134.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 19% | Vitamin C | 2% | |
| Calcium | 22% | Iron | 26% |
* 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.
"I ate his liver with some fava beans and a nice Chianti," asserts Dr. Hannibal Lecter in "Silence of the Lambs." Bizarre as his...
Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)
