1Combine dry ingredients together in a large bowl.
2In a small bowl beat eggs and stir in sour cream.
3Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
4Batter will be very thick.
5Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
6Place batter in a greased 9 inch springform pan.
7Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
8With a knife make a shallow crisscross on the top.
9Bake for 50 minutes in a preheated 350F oven.
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|Serving Size: 1 recipe (1651g)|
|Recipe Makes: 4|
|Calories from Fat: 734 (15%)|
|Amt Per Serving||% DV|
|Total Fat 81.5g||109 %|
|Saturated Fat 43.2g||216 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 579.8mg||178 %|
|Sodium 1851.7mg||64 %|
|Potassium 3757.8mg||99 %|
|Total Carbohydrate 941.5g||277 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 911.4g|
|Protein 109.1g||156 %|
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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: 4831
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