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Rating: 3.9/5 (27 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 162
% Daily Value**
Total Fat 10g
16%
Saturated Fat 2g
3%
Unsaturated Fat 4g
Cholesterol 213mg
71%
Sodium 96mg
4%
Total Carbohydrate 10g
3%
Dietary Fiber 1g
2%
Sugars 5g
Protein 9g
Vitamin A  5%Vitamin C  0%
Calcium  4%Iron  8%
Potassium  5%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cake & Wine Pudding

Date Added: June 12, 2009
An update on the very classic bread pudding, this cake and wine pudding will be a surefire hit for dessert at your next party or potluck.

Ingredients:

1 Macaroons
1 Sponge Cake
1 pint White Wine
1 teaspoon Cornstarch
3 Eggs yolk
3 teaspoons Sugar
3 Eggs White
1/2 cup Walnut chopped
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Directions:

1. Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about 1/2 full).

2. Add a few macaroons.

3. Heat the wine in a medium sauce pan over medium heat.

4. Mix the cornstarch and sugar together and slowly add the wine.

5. Beat the yolks of eggs and add to the wine mixture.

6. Cook about 2 minutes.

7. Pour over the cake and let cool.

8. When cool, cover with the stiffly beaten egg whites and sprinkle with the chopped nutmeats.

9. Bake at 325 F for a 5 minutes to brown.

10. Serve cold.

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Dietary Notes:
This recipe is very low-sodium with 95.75mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Corn, Sulfites, Walnuts, Natural Sweeteners, Alcohol allergies.
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