Grandma's Nut Cake
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Print Recipe
Print Recipe |
Raisins, pecans and a blend of spices make this cake a special treat for dessert or tea-time.
| Servings |
| 322 loaves |
| Servings |
| 322 loaves |
Ingredients
- 2 cups sugar substitute such as Splenda or Truvia
- 1.5 cups plant-based butter such as Earth Balance
- 6 ea eggs beaten
- 1 cup dark corn syrup
- 9 cups all-purpose flour sifted
- 1.5 Tbsp baking soda
- 2 cups raisins soaked in hot water
- 1 lb pecans chopped
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1 cup sweet concord grape wine
Servings: 2 loaves
Units:
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Ingredients
Servings: 2 loaves
Units:
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Instructions
- In a standing mixer fitted with a paddle attachment, cream butter and sugar well.
- Add beaten eggs and corn syrup.
- Add sifted flour, baking soda, and spices, stirring to combine and being careful not to overmix.
- Dredge raisins and pecans in flour, add to mixture and stir in 1/2 cup of wine.
- Grease and flour two loaf pans and pour in prepared batter.
- Bake in a preheated 250-degree oven for 2 hours.
- After baking, heat the other 1/2 cup of wine and pour over cake while still warm.
- When completely cool, wrap in foil and keep covered in a cake pan.
Recipe Notes
Courtesy of Aramark Chef Franchesca Bland.
Nutrition Facts
| Calories | 380kcal |
| Total FatSaturated FatTrans Fat | 20g4g0g |
| Cholesterol | 35mg |
| Sodium | 300mg |
| Total CarbDietary FiberSugars | 47g3g16g |
| Protein | 6g |
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Recipe Notes Courtesy of Aramark Chef Franchesca Bland.
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Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.