Try this Blackberry-Lemon Pudding Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Lightly sppon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg into a large bowl; add buttermilk, lemon rind, juice, margarine, and egg yolks, stirring with a whisk until smooth. Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture . Fold in blackberries. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water in larger pan to depth of 1 inch. Bake at 350 for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm. Recipe by: Cooking Light, Jan/Feb 98, pg. 82 Posted to recipelu-digest by Jill Proehl
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 178 | ||
Calories from Fat: 26 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 87.5mg | 27 % | |
Sodium 121.4mg | 4 % | |
Potassium 99.7mg | 3 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 34.9g | ||
Protein 3.6g | 5 % | |
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: 178
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