Try this Orange Peel Cake recipe, or contribute your own.
Suggest a better descriptionMethod: Cream margarine and sugar until light and fluffy. Add beaten eggs. Add soda, nuts, dates, and orange peel. Then stir in flour and milk alternately. ( I put the soda in with the flour) Bake in tube pan in 300 degree oven for 1 1/2 hours or more - check for doneness with toothpick or sharp-pointed knife. While cake bakes, mix the following ingredients and let stand, stirring often. Glaze: Pour 1/2 of above mixture over cake as soon as it is removed from oven. Poke holes in top of cake with ice pick or clean knitting needle. When juice soaks in, then pour the remainder of the mixture. Note: this cake keeps in the refrigerator for weeks if placed in an airtight container. Posted to JEWISH-FOOD digest Volume 98 #006 by Minelle Paloff
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Serving Size: 1 Serving (4801g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 17533 | ||
Calories from Fat: 3677 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 408.6g | 545 % | |
Saturated Fat 94.2g | 471 % | |
Monounsaturated Fat 185.9g | ||
Polyunsanturated Fat 113g | ||
Cholesterol 156.1mg | 48 % | |
Sodium 6085.8mg | 210 % | |
Potassium 6138.5mg | 162 % | |
Total Carbohydrate 3477.9g | 1023 % | |
Dietary Fiber 49.3g | 197 % | |
Sugars, other 3428.6g | ||
Protein 109.2g | 156 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17533
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