Raisin Pudding Cake With Caramel Sauce Recipe
Summary
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Seedless raisins | 1 Cup (16 tbs) | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Water | 1 Cup (16 tbs) | |
| Butter | 1 Teaspoon | |
| Firmly packed brown sugar | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2773 Calories from Fat 444
% Daily Value*
Total Fat 48 g74.1%
Saturated Fat 11.4 g56.9%
Trans Fat 0 g
Cholesterol 22.1 mg7.4%
Sodium 1645.1 mg68.5%
Total Carbohydrates 579 g193.1%
Dietary Fiber 17.8 g71.3%
Sugars 429.8 g
Protein 38 g75.7%
Vitamin A 5.1% Vitamin C 7.2%
Calcium 126.9% Iron 66.6%
*Based on a 2000 Calorie diet
Directions
Add milk, raisins, and nuts.
Mix lightly to combine ingredients.
Spread batter into a lightly greased 2-quart glass casserole.
Microwave water in a 2-cup glass measure at HIGH 2 minutes.
Add butter and brown sugar.
Stir mixture to dissolve sugar and butter.
Pour over cake batter.
Do not stir.
Microwave at MEDIUM 13 to 15 minutes.
Rotate dish 1/4 turn at 3 minute intervals.
Let cake stand 5 minutes before serving.
Chef
