Try this Carob Buttermilk Cake recipe, or contribute your own.
Suggest a better descriptionCombine oil, vanilla, date sugar and egg in small bowl. In another bowl, beat egg whites until soft peaks form. Set aside. In third bowl, sift together flour, carob powder, cinnamon, nutmeg, baking powder and baking soda. Preheat oven to 350 degrees. Fold dry ingredients into wet ingredients alternately with buttermilk. Fold in egg whites. Spoon into lightly oiled 8-inch square baking pan. Bake 25 to 30 minutes or until wood pick inserted in center comes out clean. Let cool on wire rack completely before slicing. Yield: 12 servings. By Mary Carroll Recipe by: St. Louis Post-Dispatch 4/15/96 Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 12 servings | ||
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Calories: 149 | ||
Calories from Fat: 89 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 268.6mg | 9 % | |
Potassium 92.2mg | 2 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 8.5g | ||
Protein 5.6g | 8 % | |
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: 149
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