Peanut Ring Cake Recipe
Ingredients
| Shortening | 1⁄2 Cup (8 tbs) | |
| Molasses | 1⁄2 Cup (8 tbs) | |
| Roasted salted peanuts | 1⁄2 Cup (8 tbs) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Ground ginger | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Egg | 1 | |
| Sifted cake flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Buttermilk | 3⁄4 Cup (12 tbs) | |
| Soda | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 551 Calories from Fat 220
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 5.6 g28.2%
Trans Fat 2.2 g
Cholesterol 35.2 mg11.7%
Sodium 400.4 mg16.7%
Total Carbohydrates 75 g25.2%
Dietary Fiber 2.3 g9.1%
Sugars 33 g
Protein 8 g15.4%
Vitamin A 0.9% Vitamin C 0.2%
Calcium 21.3% Iron 29.1%
*Based on a 2000 Calorie diet
Directions
2. Beat half the shortening with half the molasses until well blended and spread the mixture in a five-cup ring mold. Sprinkle with chopped peanuts.
3. Blend the remaining shortening and molasses with the sugar and stir in the cinnamon, ginger and salt. Add the egg and beat well. Sift together the flour and baking powder and stir into the molasses mixture alternately with the milk mixed with soda. Turn the batter into the prepared ring mold and bake forty-five minutes.
4. Allow the cake to stand for one minute and turn out onto a cake rack to cool.
Chef
