RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1909
| View Recipe |
|
|
| Recipe Name: |
Pumpkin Cake |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.70
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
Tube cake pan |
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Cups pumpkin, puree canned
|
Directions:
Sift dry ingredients together. Mix with oil and water. At medium speed add eggs one at a time. Lightly add pumpkin, nuts, and raisins. Greased and floured tube pan.
Bake at 350 degrees for 55 minutes. |
|
|
|
| Nutrition per Serving: |
| Calories: |
1410 |
Total Carbs: |
269.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
211.4 |
Fat: |
30.6 |
Protein: |
19.77 |
| Fiber: |
2.77 |
Sodium: |
1464.67 |
|
|
|
