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Texas Pecan Candy Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.067
Energy (kCal)3197.5318
Carbohydrates (g)457.8432
Total fats (g)153.1658
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom. | 2. Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared pan, and smooth the top. | 3. Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red green cherry 1 1/2 cups quartered candied - - - -
    pineapple 1 cup chopped candied 82.5 21.648000000000003 0.8909999999999999 0.198
    date 1 1/2 cups pitted chopped 621.81 165.4412 5.4023 0.86
    purpose flour 1 tablespoon - - - -
    pecan 4 1/3 cups chopped 1240.8356 232.544 25.5378 26.1387
    coconut 1 1/2 cups flaked 424.8 18.276 3.9960000000000004 40.188
    milk 1 can sweetened condensed 827.5862 19.934 8.2399 85.7811

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



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