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Mrs. Pischke's Rum Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.492
Energy (kCal)2715.56
Carbohydrates (g)234.464
Total fats (g)185.62
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Grease and flour Bundt cake Pan. | 3. In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes. | 4. Pour into Bundt pan and bake for 45 minutes. | 5. While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts. | 6. Add sugar and boil for 5 minutes, stirring constantly. | 7. Remove from heat and stir in dark rum. | 8. Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately. | 9. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top. | 10. Slowly pour glaze over cake. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow cake mix 1 box - - - -
    vanilla pudding mix 1 box - - - -
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    dark rum 1/2 cup - - - -
    egg 4 286.0 1.44 25.12 19.02
    water 1/4 cup 0.0 0.0 0.0 0.0
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    dark rum 1/2 cup - - - -

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



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