** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.