RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1892
View Recipe |
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Recipe Name: |
Fresh Banana Bundt Cake |
Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.19
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 0.5 Cup crisco
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Directions:
Cream Crisco, slowly add sugar and beat until light. Add banana, eggs, and vanilla and beat well. Mix dry ingredients; add to first mixture and blend. Slowly add sour cream and beat until well blended. Pour into greased bundt pan and bake at 350 degrees for 45 minutes. Cool 5 minutes before inverting on rack.
Put hot water in small bowl and beat in sugar until frosting is thick enough to spread. Add rum and continue beating a few minutes until creamy. |
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Nutrition per Serving: |
Calories: |
437 |
Total Carbs: |
80.5 |
Net Carbs: |
0.0 |
Cholesterol: |
28.9 |
Fat: |
8.1 |
Protein: |
7.28 |
Fiber: |
2.06 |
Sodium: |
134.56 |
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