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Add a photoRaciónes: 12
Ingredientes
- 1 c. Butter, softened
- 1 c. Sugar
- 3 x Large eggs
- 6 ounce Poppyseed filling
- 12 ounce Almond filling
- 2 1/4 c. Flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/4 c. Lowfat milk
- 1 c. Confectioner's sugar
- 2 Tbsp. Light cream
- 1/4 tsp Almond extract
Direcciones
- Preheat oven to 350F. Grease and lightly flour a 10 inch tube or possibly bundt pan. Cream butter and sugar together till light and fluffy. Add in Large eggs, one at a time, mixing thoroughly after each addition. Beat in almond filling, and poppyseed filling. Sift together flour, baking pwdr and salt. Add in to creamed mix alternately with the lowfat milk, beginning and ending with dry ingredients. Blend thoroughly. Turn batter into prepared pan. Bake 50 min, or possibly till a cake tester inserted in center of cake comes out clean.
- Cold about 10 min. Remove from pan and cold thoroughly. Glaze: Combine all ingredients and stir till well blended and smooth. Drizzle over top of cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 349 | |
| Calories from Fat 153 | 44% |
| Total Fat 17.34g | 22% |
| Saturated Fat 10.47g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 437mg | 18% |
| Potassium 57mg | 2% |
| Total Carbs 44.97g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 26.89g | 18% |
| Protein 4.37g | 7% |
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