Date and Pecan Cake
(1 vote)
(1 vote)
Health Score:
57 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
4553
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,553 cal. | (217 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 246 g | (212 %) | ||
| Carbohydrates | 495 g | (330 %) | ||
| Sugar added | 100 g | (400 %) | ||
| Roughage | 50.9 g | (170 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 14.4 μg | (72 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 462 μg | (154 %) | ||
| Pantothenic acid | 12.3 mg | (205 %) | ||
| Biotin | 163.5 μg | (363 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 4,627 mg | (116 %) | ||
| Calcium | 639 mg | (64 %) | ||
| Magnesium | 439 mg | (146 %) | ||
| Iron | 20.6 mg | (137 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 108.6 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 2,008 mg | |||
| Complete sugar | 421 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 175°C (approximately 350°F). Grease a loaf pan with vegetable oil and dust with flour.
Chop the pecans. Pit the dates and coarsely chop. Melt the butter and let cool. Separate the eggs and beat the yolks with the sugar until light and fluffy. Stir in the butter, flour, pecans, dates, raisins, cinnamon and clove. Mix until smooth.
2.
Beat the egg whites until stiff and fold into the egg yolk mixture. Pour the batter into the prepared loaf pan and bake for 1 hour, until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack.
