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Ingredientes
- 1/3 c. Margarine
- 1/2 c. Minced pecans
- 3 c. All-purpose flour, divided
- 1 Tbsp. All-purpose flour, divided
- 1 c. Light-colored corn syrup
- 1/2 c. Firmly packed brown sugar
- 1 x Egg
- 2 x Egg whites
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 1 c. Nonfat buttermilk
- 1 tsp Vanilla extract Vegetable cooking spray
- 1/4 c. Sifted powdered sugar
- 1 Tbsp. Brown sugar
- 2 tsp Skim lowfat milk
Direcciones
- Heat margarine in a small saucepan over medium heat; add in pecans, and saute/fry 4 min or possibly till browned. Drain pecans, reserving margarine; set margarine aside. Combine pecans and 1 Tbsp. flour; stir well, and set aside. Combine reserved margarine, corn syrup, and 1/2 c. brown sugar in a large bowl, beating well at medium speed of an electric mixer. Add in egg; beat well. Add in egg whites, and beat well. Combine remaining 3 c. flour, baking soda, and salt; add in to brown sugar mix alternately with buttermilk, beginning and ending with flour mix. Mix after each addition. Stir in pecan mix and vanilla. Pour batter into a 12-c. Bundt pan coated with cooking spray. Bake at 350 degrees for 45 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min; remove from pan. Cold on a wire rack. Combine powdered sugar, 1 Tbsp. brown sugar, and skim lowfat milk; stir well. Drizzle over cake.
- Yield:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 240 | |
| Calories from Fat 67 | 28% |
| Total Fat 7.68g | 10% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.94g | |
| Cholesterol 16mg | 5% |
| Sodium 217mg | 9% |
| Potassium 96mg | 3% |
| Total Carbs 38.0g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.32g | 9% |
| Protein 4.7g | 8% |
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