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Peanut Ring Cake

Western.Chefs's picture
Ingredients
  Shortening 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Salted peanuts 1⁄2 Cup (8 tbs) (or roasted peanuts)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1
  Sifted cake flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Buttermilk 3⁄4 Cup (12 tbs)
  Soda 1⁄2 Teaspoon
Directions

1. Preheat oven to moderate (350° F)
2. Beat half the shortening with half the molasses until well blended and spread the mixture in a five-cup ring mold. Sprinkle with chopped peanuts.
3. Blend the remaining shortening and molasses with the sugar and stir in the cinnamon, ginger and salt. Add the egg and beat well. Sift together the flour and baking powder and stir into the molasses mixture alternately with the milk mixed with soda. Turn the batter into the prepared ring mold and bake forty-five minutes.
4. Allow the cake to stand for one minute and turn out onto a cake rack to cool.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3304 Calories from Fat 1323

% Daily Value*

Total Fat 152 g233.6%

Saturated Fat 33.9 g169.3%

Trans Fat 13.5 g

Cholesterol 211.5 mg70.5%

Sodium 2402.2 mg100.1%

Total Carbohydrates 453 g150.9%

Dietary Fiber 13.7 g54.9%

Sugars 197.8 g

Protein 46 g92.2%

Vitamin A 5.3% Vitamin C 1.2%

Calcium 127.6% Iron 174.4%

*Based on a 2000 Calorie diet

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Peanut Ring Cake Recipe