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Ingredientes
- 3 Tbsp. Shortening
- 2 1/2 c. Walnuts, finely minced
- 1 c. All-purpose flour
- 1/2 c. Whole wheat flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 3/4 c. Butter, softened
- 1 1/3 c. Granulated sugar
- 3 lrg Large eggs
- 1 c. Lowfat sour cream or possibly plain non-fat yogurt
- 1 x Ripe banana, mashed
- 2 Tbsp. Orange liqueur
- 1 c. Confectioner's sugar, sifted
- 2 Tbsp. Orange juice
Direcciones
- Thoroughly grease a 10 to 12 c. microwave safe Bundt pan with shortening; sprinkle with 1/2 c. of the minced walnuts to coat proportionately.
- Sift flours, baking pwdr and baking soda; set aside. Cream butter and sugar till fluffy; beat in Large eggs, one at a time. Stir lowfat sour cream or possibly yogurt, banana and liqueur into egg mix. Combine flour mix with banana-egg mix; stir in remaining walnuts. Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 min, then on high 5 to 7 min till cake tests done, turning twice.
- Let cake stand 15 minues. Turn out onto serving place. Let cold.
- Mix sifted confectioners' sugar and orange juice till smooth. Pour glaze proportionately over cake and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 442 | |
| Calories from Fat 235 | 53% |
| Total Fat 27.1g | 34% |
| Saturated Fat 11.33g | 45% |
| Trans Fat 1.07g | |
| Cholesterol 93mg | 31% |
| Sodium 325mg | 14% |
| Potassium 155mg | 4% |
| Total Carbs 45.96g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 32.46g | 22% |
| Protein 5.59g | 9% |
