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Vanilla Crumb Cake Recipe
|Flour||19 Tablespoon, sifted (2 Cups Plus Three Tablespoons)|
|Baking powder||2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Vanilla||2 1⁄2 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Seedless raisins/Chopped dates||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped pecans||2⁄3 Cup (10.67 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||1⁄4 Cup (4 tbs), sifted|
Serving size: Complete recipe
Calories 5047 Calories from Fat 1768
% Daily Value*
Total Fat 203 g312.1%
Saturated Fat 53.9 g269.7%
Trans Fat 13.5 g
Cholesterol 510.8 mg
Sodium 2041.5 mg85.1%
Total Carbohydrates 779 g259.7%
Dietary Fiber 24.3 g97.3%
Sugars 507 g
Protein 63 g125.2%
Vitamin A 30.8% Vitamin C 8.6%
Calcium 131.4% Iron 122.7%
*Based on a 2000 Calorie diet
Sift together two cups of the flour, the baking powder and salt.
Blend the shortening with two teaspoons of the vanilla.
Gradually mix in the granulated sugar.
Beat in one egg at a time.
Stir in the dates or raisins.
Add the flour mixture alternately with the milk.
Turn into a well greased and lightly floured 9 x 9 x 2 inch pan and sprinkle the pecans over the top.
Combine the brown sugar, cinnamon, butter and the remaining three tablespoons flour and sprinkle this mixture over the nuts.
Bake until a cake tester inserted in the center comes out clean, about one hour and ten minutes.
Mix the confectioners' sugar, cream and remaining one-half teaspoon vanilla and drizzle over the cake while it is still warm.