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Raspberry Yogurt Ring Recipe
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Packed light brown sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Raspberry yogurt||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 2834 Calories from Fat 887
% Daily Value*
Total Fat 101 g154.9%
Saturated Fat 60.7 g303.6%
Trans Fat 0 g
Cholesterol 468.4 mg
Sodium 2252.8 mg93.9%
Total Carbohydrates 449 g149.8%
Dietary Fiber 6.8 g27%
Sugars 252.3 g
Protein 40 g80.2%
Vitamin A 61.1% Vitamin C
Calcium 47.6% Iron 71.3%
*Based on a 2000 Calorie diet
Cream brown sugar and butter in mixer bowl until fluffy; beat in egg and vanilla.
Stir in flour mixture alternately with yogurt just until blended.
Spoon into greased 9-inch tube pan.
Bake at 350 degrees for 50 minutes or until cake tests done.
Cool cake in pan on wire rack for 10 minutes.
Loosen edges and center with knife; turn onto rack.
Sprinkle lightly with confectioner's sugar just before serving.