You are here

Graham Cracker-Currant Cake

Totallyamerican's picture
Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 4
  Graham cracker crumbs 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Chopped walnuts 1 Cup (16 tbs)
  Red currant jelly 1 Cup (16 tbs)
  Sweetened whipped cream 1 Cup (16 tbs)
Directions

Mix sugar with egg yolks.
Add crumbs and baking powder; mix well.
Add 1 teaspoon water and nuts.
Beat egg whites until stiff peaks form.
Fold into crumb mixture.
Pour into two 8-inch foil-lined cake pans.
Bake at 350 degrees for 25 minutes.
Turn cake out of pan; remove foil.
Cool to lukewarm.
Fill layers with red currant jelly; frost top and side of cake with sweetened whipped cream.
Refrigerate for at least 24 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party
Servings: 
10

Rate It

Your rating: None
4.17222
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 460 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 97.4 mg32.5%

Sodium 139 mg5.8%

Total Carbohydrates 61 g20.3%

Dietary Fiber 2.5 g10.2%

Sugars 49.2 g

Protein 8 g15.6%

Vitamin A 4.3% Vitamin C 0.35%

Calcium 11.2% Iron 7.2%

*Based on a 2000 Calorie diet

0 Comments

Graham Cracker-Currant Cake Recipe