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Add a photoMy Granny, Esther Tarpley, always made this cake for me when I would visit as a child. Don't be fooled by the name. This is a wonderful, moist and delicious cake that just can't be beat. Every time I bake it, I'm taken back to those precious times with her in the kitchen laughing, talking, eating and hand-copying her recipes (before laptops!).
In the interest of the health-conscious, I am giving her version below with my adjustments for a "lighter" version in parenthesis. Sorry I can't give proper credit to the author of the recipe, but I don't know where Granny got it or if it was her own creation.
Ingredientes
- 2 cups Sugar (I reduce the sugar to 1 1/2 cups)
- 3 large Eggs (feel free to use an egg substitute instead)
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 jar (Junior size) Apricot baby food
- 1 cup Oil (I substitute 1 cup unsweetened applesauce)
- 2 cups Flour
- 1 tsp Vanilla
- 1 Tbsp Lemon Juice
Direcciones
- Preheat oven to 350 degrees.
- Mix all ingredients together in a mixer until smooth. Pour into a greased and floured bundt pan.
- Bake for 1 hour, or until a toothpick inserted in the cake comes out clean.
- Tip: Feel free to experiment with other fruit flavors, if desired. You may also want to replace the eggs with All Whites or another egg substitute. I like the cake plain, but you can pour a powdered sugar glaze over it if you need a little extra kick of sweetness.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 16 servings | |
| Calories 288 | |
| Calories from Fat 130 | 45% |
| Total Fat 14.7g | 18% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 39mg | 13% |
| Sodium 237mg | 10% |
| Potassium 31mg | 1% |
| Total Carbs 37.11g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 25.15g | 17% |
| Protein 2.78g | 4% |
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