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Ingredientes
- 1 c. butter, soft
- 1/2 c. Crisco, solid
- 3 c. sugar
- 5 large eggs
- 3 1/2 c. cake flour, sifted
- 1/2 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1 c. lowfat milk
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 teaspoon coconut flavoring
- 1 teaspoon rum flavoring
- Glaze recipe follows
- 1/2 c. sugar
- 1/3 c. water
- 1/2 teaspoon almond extract
Direcciones
- Cream butter and shortening gradually. Add in sugar beating well at medium speed. Add in large eggs, one at a time, beating after each addition.Put together flour, baking pwdr and salt. Add in to creamed mix, alternately with lowfat milk, beginning with and ending with flour mix. Stir in flavorings. Pour batter in a well-greased and lightly floured 10-inch tube pan.
- Bake at 325 degrees for 1 hour and 30 min. Cool cake in pan 10 min. Remove from pan and cool on wire rack. Spoon hot glaze over warm cake, cool completely. Yield: one 10 inch cake.
- Put together sugar and water in a small saucepan; bring to a boil. Remove from heat, add in almond extract.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 644 | |
| Calories from Fat 242 | 38% |
| Total Fat 27.46g | 34% |
| Saturated Fat 12.78g | 51% |
| Trans Fat 2.86g | |
| Cholesterol 131mg | 44% |
| Sodium 314mg | 13% |
| Potassium 113mg | 3% |
| Total Carbs 93.71g | 25% |
| Dietary Fiber 0.8g | 3% |
| Sugars 61.38g | 41% |
| Protein 6.93g | 11% |
