I was reading this recipe and it sounded so good that I just had to share it with you all. This is from the Better Homes & Gardens 75 Years of All-Time Favorites. Grease and lightly flour two 9X1 1/2-inch round baking pans. Set pans aside. For cake, in a large mixing bowl stir together flor, baking powder, and salt. Set aside. Beat butter or margarine with an electric mixer on medium speed 30 seconds. Add sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add dry mixture and milk alternately to sugar mixture, beating after each addision (batter may appear curdled). Spread batter into prepared pans. Bake in a 375 degree oven for 20 to 25 minutes or until wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks. Cut cake layers in half horizontally. Stir the 1/2 cup raspberry jam. To assemble, spread 1 cake layer with one-third of the Almond Filling, then with 2 rounded tablespoons of jam. Repeat layering with the cake layers, Almond Filling, and jam 2 more times. Top with the final cake layer. cover cake tightly and refrigerate at least 6 hours or overnight. No more than 1 hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form (tips stand straight). Spread whipped cream over cake. Press almonds around the base of the cake. Just before serving, stir the 1/4 cup raspberry jam. Drizzle jam over cake; if desired, swirl with a knife. Serve immediately. Makes 16 servings. Almond Filling: In a small mixing bowl crumble one 8-ounce can almond paste. Add 1/3 cup softened butter or margarine; beat with an electric mixer on low speed. Add 2 tablespoons milk; beat until smooth. Nutrition facts per serving: 387 caloriees, 24 g total fat (13 g saturated fat), 100 mg cholesterol, 239 mg sodium, 39 g carbohydrate, 0 g fiber, 5 g protein. Posted to Bakery-Shoppe Digest V1 #186 by Sandra Swinford
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2180g)|
|Recipe Makes: 1|
|Calories from Fat: 3387 (47%)|
|Amt Per Serving||% DV|
|Total Fat 376.3g||502 %|
|Saturated Fat 131.8g||659 %|
|Monounsaturated Fat 144g|
|Polyunsanturated Fat 73.4g|
|Cholesterol 3574.6mg||1100 %|
|Sodium 4444.5mg||153 %|
|Potassium 1656.8mg||44 %|
|Total Carbohydrate 871g||256 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 863.7g|
|Protein 119.8g||171 %|
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: 7247
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!