Preheat oven to 350.
Use Non-stick spray on a 9 X 5 X 3 pan.
In Medium bowl, Whisk Together the eggs, milk and vanilla extract.
In mixer bowl, with paddle attachment, place the dry ingredients (flour, baking power, salt and sugar) and mix on low speed for 30 seconds.
Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beet for about one minute. Gradually add the remaining egg mixture, about and mix 30 seconds after each addition.
Bake in center rack for about 60 minutes, with covering after 30 minutes if cake is browning too much.
Remove cake from oven and cool on wire rack for 10 minutes.
Remove cake from pan and cool completely on a lightly buttered rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 226 (56%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 470.9mg||145 %|
|Sodium 1010.9mg||35 %|
|Potassium 145.9mg||4 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.4g|
|Protein 13g||19 %|
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: 402
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