Raisin Pudding Cake
|Butter||4 Teaspoon, divided|
|Honey||2⁄3 Cup (10.67 tbs), divided|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped (or seeds)|
|Boiling water||1 Cup (16 tbs)|
Cream together 2 tablespoons of the butter and 1/3 cup of the honey.
Combine dry ingredients.
Add dry ingredients and buttermilk alternately to honey-butter mixture.
Stir in raisins and nuts.
Spread in lightly greased 8-inch-square pan.
Combine the remaining butter and honey and the boiling water.
Pour over batter already in pan.
Bake at 350° 45-60 minutes.
Serving size: Complete recipe
Calories 1754 Calories from Fat 348
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 13.8 g69.2%
Trans Fat 0 g
Cholesterol 43 mg14.3%
Sodium 1332.9 mg55.5%
Total Carbohydrates 346 g115.4%
Dietary Fiber 16 g64.1%
Sugars 219.3 g
Protein 32 g63.2%
Vitamin A 10.1% Vitamin C 5.1%
Calcium 15.3% Iron 45.5%
*Based on a 2000 Calorie diet