** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Lightly butter and flour a 9 inch springform pan.
2. Combine the pecans, brown
sugar, and cinnamon in a medium bowl.
Mix well.
3. Remove 1/2 cup of this
mixture and set aside.
4. Add the raisins and 1/4 cup of the melted butter to
the remaining pecan mixture.
Set aside.
5. Combine the flour, cornmeal,
granulated sugar, baking powder, baking soda, and salt in a large bowl.
6.
With a wooden spoon beat in the eggs, sour cream, remaining butter and
vanilla until smooth.
7. Spread half the batter over the bottom of the
prepared pan.
Sprinkle the raisin mixture over the top.
8. Carefully spread
the remaining batter over the top of the raisin mixture, and sprinkle with
the reserved 1/2 cup nut mixture.
9. Bake until a toothpick inserted in the
center of the cake comes out fairly clean, 45 to 50 minutes.
10. Cool on a wire
rack before removing the sides of the pan.
Comments on Appalachian Spoon and Fork Cake Recipe:
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Posted by a Visitor - November 03, 2009
They taste verry verry nice
Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Gluten, Corn, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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