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Date Pecan Upside Down Cake Recipe
|Margarine/Butter||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Coarsely chopped pecans||1 Cup (16 tbs)|
|All purpose flour/Unbleached flour||1 Cup (16 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Whipped cream||2 Tablespoon|
Serving size: Complete recipe
Calories 4181 Calories from Fat 2132
% Daily Value*
Total Fat 245 g376.7%
Saturated Fat 48.7 g243.5%
Trans Fat 9 g
Cholesterol 271.3 mg
Sodium 1782 mg74.3%
Total Carbohydrates 486 g162.1%
Dietary Fiber 21.1 g84.2%
Sugars 365.8 g
Protein 38 g75.1%
Vitamin A 74.2% Vitamin C 2.8%
Calcium 105% Iron 69.4%
*Based on a 2000 Calorie diet
Heat margarine in 10-inch ovenproof skillet or square pan, 9x9x2 inches, in oven until melted.
Sprinkle evenly with brown sugar.
Place dates on top so, when cake is cut, each serving will include a date; sprinkle with pecans.
Beat remaining ingredients except whipped cream in large bowl on low speed 30 seconds; scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour evenly over dates and pecans.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Loosen edge of cake with knife.
Invert onto heatproof platter; leave skillet over cake a few minutes.
Serve warm with whipped cream.