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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. In large mixing bowl, cream together butter or margarine and powdered sugar. | 3. Add eggs and beat again, until light and fluffy. | 4. Combine dry ingredients, expect chopped nuts. | 5. Gradually add dry ingredients and vanilla to creamed mixture. | 6. Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan. | 7. Pour batter into pan. | 8. Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch. | 9. Cool 10 minutes; turn cake onto wire rack to cool. | 10. Insert dry bean or"baby" from the underside of the cake when cool. | 11. During the last minutes cake is cooking, melt brown sugar in heavy saucepan over low heat. | 12. Remove from heat and add ground anise and vanilla extract. | 13. Pour warm syrup over freshly baked, cooled cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	16	ounces		2585.52	118.7978	80.7862	217.72799999999998
sugar	1	lb	powdered	1764.4764	452.5496	0.0	0.0
egg	6			429.0	2.16	37.68	28.53
cake flour	4	cups		1983.76	427.6044	44.93600000000001	4.7128
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
brown sugar	2	cups		1672.0	431.596	0.528	0.0
aniseed	1	teaspoon	ground	-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
bean	1			80.0	11.3103	11.5862	1.3793

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