Raisin Cake
(0 votes)
(0 votes)
Health Score:
38 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
5099
calories
Calories
Nutritional values
1 Bundt pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,099 cal. | (243 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 286 g | (247 %) | ||
| Carbohydrates | 571 g | (381 %) | ||
| Sugar added | 318 g | (1,272 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 62 μg | (138 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,180 mg | (30 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 176 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 1,567 mg | |||
| Complete sugar | 345 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 300 grams Pastry flour
- 300 grams sugar
- 300 grams butter
- 4 eggs (300 grams)
- 30 grams raisins
- 30 grams Candied lemon (finely diced)
- butter (for the pan)
- Pastry flour (for dusting)
Preparation steps
1.
Bring eggs, butter, sugar and flour to room temperature.
2.
Beat butter and sugar until fluffy. Separate eggs. Add egg yolks gradually to butter mixture. Sift over flour and mix. Add raisins and candied lemon.
3.
Beat egg whites until stiff and carefully fold into batter.
4.
Butter bundt pan and dust wth flour.
5.
Pour batter into pan and smooth. Bake in preheated oven at 200°C (approximately 400°F) for about 60 minutes ( inserted toothpick should come out clean).
6.
Invert cake onto a wire rack and leave to cool for an hour before serving. Serve.
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