Try this Carrot and Cranberry Cake recipe, or contribute your own.
Suggest a better descriptionFrom: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: wilkins@renoir.scubed.com (Darin Wilkins) In a mixing bowl, sift together first 7 ingredients. Add brown sugar, sugar, oil, eggs and cranberry sauce and mix well. Stir in carrots and lemon peel. Pour into greased and floured tube pan. Bake at 350 F for 90 minutes, or until cake springs back when lightly touched. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 484 | ||
Calories from Fat: 151 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 224.8mg | 8 % | |
Potassium 157.5mg | 4 % | |
Total Carbohydrate 74.1g | 22 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 72.8g | ||
Protein 10.9g | 16 % | |
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: 484
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