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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BRAZIL NUT SPICE CAKE

Date Added: September 12, 2009

Ingredients:

1/2 Cup Shortening melted
1 Cup Sugar Brown Water
2 Unit Eggs well beaten
Cup Brazil Nuts finely chopped
1/2 Cup Coffee strong
1 1/2 Cups Cake Flour sifted
2 1/2 Teaspoons Baking Powder heaping
1/2 Teaspoon Salt (non iodized)
1/2 Teaspoon Cinnamon Ground, divided
1/4 Teaspoon Cloves (up to 6)
1/4 Teaspoon Ginger level
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Directions:

1. Cream shortening, add sugar gradually and cream well.

2. Add well-beaten eggs and beat together until rich and puffy with air.

3. Stir in the chopped Brazil nuts. Sift together flour, baking powder, salt and spices.

4. Add these sifted dry ingredients to cake mixture alternately with the liquid coffee.

5. Bake in two 8" layer cake pans (greased and lined with parchment) in a 350 F oven about 35 minutes.

6. Cool and frost as desired, decorating top of cake with sliced Brazil nuts.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Gluten, Natural Sweeteners allergies.
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