Banana Poppy Seed Yolk Cake
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Banana flavoring||1 Teaspoon|
|Mashed bananas||1 Cup (16 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Sorbitol||1 Cup (16 tbs)|
|Poppy seeds||1⁄4 Cup (4 tbs)|
Sift flour and baking powder together four times.
Add salt and banana flavoring to egg yolks.
Beat until very thick.
Combine mashed bananas and hot water, stirring to blend.
Add sorbitol and bananas alternately in small amounts, to egg yolk mixture, beating until thick after each addition.
Fold in poppy seeds.
Fold flour mixture, a fourth of it at a time, into batter.
Pour into ungreased 10 in. (25 cm) tube pan.
Bake at 350°F (175°C) for 60 to 65 minutes or until done.
Invert and cool completely.
Remove from pan.
Serving size: Complete recipe
Calories 2751 Calories from Fat 587
% Daily Value*
Total Fat 67 g102.4%
Saturated Fat 19.4 g97.2%
Trans Fat 0 g
Cholesterol 2221 mg740.3%
Sodium 2455.4 mg102.3%
Total Carbohydrates 572 g190.8%
Dietary Fiber 69.4 g277.5%
Sugars 173.5 g
Protein 74 g147.2%
Vitamin A 51.9% Vitamin C 0.59%
Calcium 116.5% Iron 146.3%
*Based on a 2000 Calorie diet