RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.0696
Energy (kCal)	5991.2092
Carbohydrates (g)	713.0945
Total fats (g)	350.828
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	14.9842
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0147
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0948
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0210
Riboflavin (mg)	0.8738
Tocopherol, beta (mg)	0.9070
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0049
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	25.6240
Tocopherol, delta (mg)	31.5180
Arginine (g)	2.8127
Proline (g)	1.1864
Fatty acids, total polyunsaturated 18:1 t (g)	0.0132
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2946
Adjusted Protein (g)	0.0000
Cystine (g)	0.5218
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	42.0513
Copper, Cu (mg)	1.6320
Maltose (g)	0.0000
Zinc, Zn (mg)	5.1855
Total lipid (fat) (g)	350.8280
Vitamin K (phylloquinone) (g)	107.2113
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0235
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	605.6390
Folate, total (g)	93.7241
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0111
Vitamin A, IU (IU)	1256.1473
Energy (kcal)	5991.2092
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3181
Fatty acids, total saturated 14:1 (g)	0.0037
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7710
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	524.9384
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	10.5096
Lutein + zeaxanthin (g)	253.2679
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5790
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	180.0901
Fatty acids, total saturated 16:0 (g)	40.8848
Carbohydrate, by difference (g)	713.0945
Vitamin D (IU)	41.0000
Fructose (g)	0.1202
Fluoride, F (g)	0.5500
Aspartic acid (g)	2.5300
Tyrosine (g)	1.1948
Potassium, K (mg)	1099.4247
Fatty acids, total saturated 12:0 (g)	0.0038
Vitamin A, RAE (g)	129.2393
Serine (g)	1.5601
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4094
Fatty acids, total trans-polyenoic 22:4 (g)	0.0070
Alcohol, ethyl (g)	1.0836
Fatty acids, total polyunsaturated 24:0 (g)	0.0039
Fatty acids, total saturated 22:0 (g)	0.0034
Fatty acids, total saturated 14:0 (g)	1.1138
Histidine (g)	0.7055
Isoleucine (g)	1.1829
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0065
Niacin (mg)	9.2768
Water (g)	1109.4481
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0091
Carotene, beta (g)	0.7533
Sodium, Na (mg)	1027.2333
Iron, Fe (mg)	5.2613
Energy (kJ)	25063.5697
Ash (g)	9.1826
Caffeine (mg)	0.0000
Glycine (g)	1.3724
Fatty acids, total trans-polyenoic (g)	0.0063
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	121.7145
Fatty acids, total polyunsaturated (g)	136.8672
Vitamin E (alpha-tocopherol) (mg)	13.8408
Sucrose (g)	499.4258
Vitamin B-6 (mg)	1.2509
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.1290
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0116
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.6758
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0042
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.0607
Folate, food (g)	93.7241
Fatty acids, total saturated 20:1 (g)	0.4926
Fatty acids, total monounsaturated (g)	129.6929
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7868
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0113
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	162.7030
Fatty acids, total polyunsaturated 16:1 c (g)	0.0992
Fatty acids, total saturated (g)	67.7564
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	604.3252
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0012
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.4532
Glutamic acid (g)	4.9586
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	2.1362
Folate, DFE (g)	93.7241
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0063
Fiber, total dietary (g)	16.4289
Tryptophan (g)	0.4316
Threonine (g)	1.0549
Fatty acids, total polyunsaturated 18:1 c (g)	1.7005
Manganese, Mn (mg)	3.6528
Protein (g)	29.0696
Cryptoxanthin, beta (g)	6.7040
Fatty acids, total saturated 18:1 undifferentiated (g)	128.7484
Betaine (mg)	0.1610
Phosphorus, P (mg)	840.6344
Tocopherol, gamma (mg)	66.4694

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cream butter and sugar together. | 2. Add egg; beat until light and fluffy. | 3. Sift together flour, spices, and baking powder and soda. | 4. Add to creamed mixture alternately with buttermilk, beating well after each addition. | 5. Stir in remaining ingredients. | 6. Turn into greased 8 inch square pan. | 7. Bake@ 350 degrees for 35 minutes. | 8. Cool in pan 5 minutes, then turn onto rack to cool thoroughly. | 9. Cut into 3 strips. | 10. Spread cream cheese frosting between layers and on top of cake. | 11. CREAM CHEESE FROSTING------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
flour	1	cup		578.28	126.6054	9.401	2.2436
clove	3/8	teaspoon	ground	2.1578	0.516	0.047	0.1024
salt	3/8	teaspoon		-	-	-	-
nutmeg	3/8	teaspoon		4.3313	0.4066	0.0482	0.2996
ginger	3/8	teaspoon		0.6	0.1333	0.0136	0.0056
cinnamon	3/4	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
buttermilk	3/4	cup		-	-	-	-
prune	1/2	cup	cut dried	122.85	32.525999999999996	1.0179	0.23399999999999999
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
golden raisin	1/4	cup		124.575	32.802	1.3984	0.1898
cream cheese	1	package	softened	-	-	-	-
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
vanilla	3/4	teaspoon		9.072000000000001	0.3985	0.0019	0.0019
salt	1/4	teaspoon		-	-	-	-
sugar			powdered	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
raisin	2	cups		124.575	32.802	1.3984	0.1898
shortening	1	cup		1812.2	0.0	0.0	205.0
purpose flour	4	cups		-	-	-	-
white sugar	2	cups		1548.0	399.92	0.0	0.0
baking soda	2	teaspoons		0.0	0.0	0.0	0.0
clove	1	teaspoon	ground	2.1578	0.516	0.047	0.1024
nutmeg	1	teaspoon	ground	4.3313	0.4066	0.0482	0.2996
cinnamon	1	teaspoon	ground	-	-	-	-
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
salt	1/2	teaspoon		-	-	-	-
egg	2			71.5	0.36	6.28	4.755
nut	1	cup	chopped	-	-	-	-

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

Cooking in progress....

A&p; Spanish Cake