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Suggest a better descriptionPAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F.OVEN 1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED. 2. ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND CHOPPED, UNSALTED NUTS 3. POUR 3 1/2 QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN. 4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. 5. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN. 6. BAKE ABOUT 30 MINUTES OR UNTIL DONE. 7. COMBINE BUTTER OR MARGARINE; POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH. 8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM. 9. CUT 6 BY 9. Recipe Number: D03702 SERVING SIZE: 1 PIECE From the
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 33 | ||
Calories from Fat: 6 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 7.8mg | 0 % | |
Potassium 14.9mg | 0 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.1g | ||
Protein 1.4g | 2 % | |
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: 33
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