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Citron Tea Cake Recipe
|Shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Pecans||1⁄2 Cup (8 tbs), chopped (or other nuts)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Butter||1 Teaspoon (Leveled) (for serving on each slice) (Optional)|
Serving size: Complete recipe
Calories 3220 Calories from Fat 1440
% Daily Value*
Total Fat 165 g254.5%
Saturated Fat 35.6 g178.1%
Trans Fat 13.5 g
Cholesterol 429.4 mg
Sodium 2106 mg87.8%
Total Carbohydrates 406 g135.4%
Dietary Fiber 13.8 g55.2%
Sugars 205.7 g
Protein 45 g89.3%
Vitamin A 12% Vitamin C 1.4%
Calcium 106.6% Iron 92.7%
*Based on a 2000 Calorie diet
Add brown sugar gradually and continue creaming until fluffy.
Add eggs and beat thoroughly.
Dredge citron and nuts with 1 tablespoon of the sifted flour.
Sift remaining flour and baking powder together.
Add small amounts to the creamed mixture alternately with the water.
Fold in the dredged citron and nuts.
Pour batter into a deep greased loaf pan or a 7 or 8 inch round pan.
Bake at 350F for 1 hour.
Sift icing sugar over the top.
Serve in slices with or without butter