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Swedish Rum Cake - Bundt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)138.1896
Energy (kCal)3624.639
Carbohydrates (g)473.5859
Total fats (g)144.5174
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat eggs, sugar, rum extract and lemon peel tog until light and fluffy. | 2. Sift tog dry ingredients, add to creamed mixture alternately with milk. | 3. Stir in butter. | 4. Bake in greased and floured bundt pan at 350 degF for 50-60 minutes or until cake tests done. | 5. Cool in pan for 10-15 minutes, then turn out onto serving plate. | 6. In saucepan cook tog sugar and water until sugar is dissolved; cool and add rum. | 7. Pour over cake. | 8. May be served warm or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    sugar 1 3/4 3/4 1410.465 352.793 0.0 0.0
    rum extract 3 teaspoons - - - -
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    flour 2 1/2 cups sifted 911.4 67.032 79.40100000000001 43.365
    baking powder 1 3/4 3/4 4.2665 2.2298 0.0 0.0
    milk 2/3 cup 99.2267 7.7755 5.124 5.3192
    butter 2/3 cup melted 912.0 41.903999999999996 28.496 76.8
    sugar 1/3 cup 1410.465 352.793 0.0 0.0
    water 2/3 cup 0.0 0.0 0.0 0.0
    rum 2/3 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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