Caraway Cake Recipe
Ingredients
| All purpose flour | 1 1⁄2 Cup (24 tbs), sifted | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Caraway seed | 2 Tablespoon | |
| Lard | 1⁄4 Cup (4 tbs) | |
| Egg | 1 , beaten | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Vanilla extract | 1⁄2 Teaspoon | |
| Sugar | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2320 Calories from Fat 609
% Daily Value*
Total Fat 68 g104.5%
Saturated Fat 25.3 g126.4%
Trans Fat 0 g
Cholesterol 277.1 mg92.4%
Sodium 1420.6 mg59.2%
Total Carbohydrates 400 g133.3%
Dietary Fiber 16.5 g65.9%
Sugars 240.1 g
Protein 37 g74.1%
Vitamin A 10.5% Vitamin C 10.5%
Calcium 119.2% Iron 87.2%
*Based on a 2000 Calorie diet
Directions
Cut in lard with pastry blender or two knives until particles resemble rice kernels.
Add a mixture of egg, milk, and extract; mix until all ingredients are moistened.
Turn batter into a prepared 11 x7x1 1/2 inch baking pan.
Sprinkle the 2 tablespoons sugar over top.
Bake at 375°F 30 minutes, or until cake tests done.
Cool in pan on wire rack.
Cut into squares.
Chef
