Try this Sally Lund Cake recipe, or contribute your own.
Suggest a better descriptionGrease a 10-inch cake pan. Heat milk, shortening and 1/4 cup water until very warm – aobut 120 degrees F. The shortening doesn’t need to melt. Blend 1 1/3 cups flour with the sugar, salt and dry yeast in large mixing bowl. Blend the warm liquids into the flour mixture. Beat at medium speed for about 2 minutes, occasionally scraping the sides of the bowl. Gradually add 2/3 cups of the remaining flour and the eggs and beat at high speed for 2 minutes. Add remaining flour and mix well. The batter wil be thick but not stiff. Cover and let rise in a warm, draft free place until it doubles in bulk – a little over an hour. Beat dough down with a spatula and turn into prepared pan. Cover and let rise, again, until increased in bulk by 1/3 to 1/2 – about 30 minutes.
Bake in a 350 degree preheated oven for 40 to 50 minutes. Run a knife along the center and outer edges of the bread and turn onto a plate to cool.
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Serving Size: 1 (1620g) | ||
Recipe Makes: 1 | ||
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Calories: 4168 | ||
Calories from Fat: 793 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.2g | 118 % | |
Saturated Fat 35.4g | 177 % | |
Monounsaturated Fat 34g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 77mg | 24 % | |
Sodium 19103.7mg | 659 % | |
Potassium 1862.4mg | 49 % | |
Total Carbohydrate 712.3g | 209 % | |
Dietary Fiber 24.2g | 97 % | |
Sugars, other 688g | ||
Protein 112.5g | 161 % | |
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: 4168
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