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Apple Nut Pudding Recipe
|Oil||1 1⁄2 Cup (24 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Thinly sliced cooking apples||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Corn syrup||1 Tablespoon|
|Grated lemon rind||2 Tablespoon|
Serving size: Complete recipe
Calories 6457 Calories from Fat 4491
% Daily Value*
Total Fat 512 g787.5%
Saturated Fat 112.5 g562.5%
Trans Fat 0 g
Cholesterol 666.8 mg
Sodium 2920.3 mg121.7%
Total Carbohydrates 447 g148.9%
Dietary Fiber 32.8 g131.4%
Sugars 211.4 g
Protein 52 g104.6%
Vitamin A 73.2% Vitamin C 103.3%
Calcium 67.5% Iron 97.6%
*Based on a 2000 Calorie diet
Butter a 2 1/2-quart (13-by-9-by-2-inch) baking dish.
In large bowl, mix together 1 1/2 cups sugar, eggs, oil, and 1 teaspoon vanilla.
Combine flour, baking powder, baking soda, spices, and salt.
Add alternately with buttermilk to creamed mixture.
Fold in nuts and apples.
Spread in prepared pan.
Bake 30 minutes.
Meanwhile, combine all ingredients for sauce in saucepan; heat just to a boil.
With fork, poke holes over top of cake; top with warm sauce.