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Country Amish Funeral Cake 1965

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.6158
Energy (kCal)1125.7628
Carbohydrates (g)118.589
Total fats (g)60.6074
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven 350 degrees F. | 2. Grease a 9 x 13 cake pan. | 3. In mixer bowl cream butter and sugars well for three minutes. | 4. In a small bowl whisk the flour and salt. | 5. Add the flour and salt to the butter mixture, alternating with the buttermilk. | 6. Beginning and ending with the flour. | 7. Pour into pan and bake. | 8. Bake 35 minutes until top springs back when touched. | 9. Combine all topping ingredients together in a mixer bowl, then stir in the nuts. | 10. When cake is finished, turn temp. to broil. | 11. Pour topping all over the cake, and place under broiler at a distance of 8 inches below. | 12. Broil for three minutes, until brown and bubbling. | 13. Remove cool on rack. | 14. Cut and serve from cake pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup 598.5 27.4995 18.7005 50.4
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    dark brown sugar 1 cup - - - -
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    purpose flour 3 cups - - - -
    salt 1 1/2 1/2 - - - -
    buttermilk 2 cups - - - -
    butter 7 tablespoons melted 598.5 27.4995 18.7005 50.4
    dark brown sugar 1 cup - - - -
    nutmeg 1/4 teaspoon grated 2.8875 0.2711 0.0321 0.1997
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    pecan 1/2 cup chopped 143.1733 26.831999999999997 2.9467 3.016

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



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