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Recipe Name: Appalachian Spoon And Fork Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Chopped pecans
3/4 Cup(s) Firmly packed dark brown
1 Teaspoon(s) Cinnamon
2/3 Cup(s) Raisins
8 Tablespoon(s) Unsalted butter, melted and
2 Cup(s) Cake flour
1 Cup(s) Yellow cornmeal
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
3 Eggs, lightly beaten
1 Cup(s) Sour cream
1 Teaspoon(s) Vanilla
Lightly butter and flour a 9 inch springform pan. Combine the pecans,
brown sugar, and cinnamon in a medium bowl. Mix well. Remove 1/2 cup
of this mixture and set aside. Add the raisins and 1/4 cup of the
melted butter to the remaining pecan mixture. Set aside. Combine the
flour, cornmeal, granulated sugar, baking powder, baking soda, and
salt in a large bowl. With a wooden spoon beat in the eggs, sour
cream, remaining butter and vanilla until smooth. Spread half the
batter over the bottom of the prepared pan. Sprinkle the raisin
mixture over the top. Carefully spread the remaining batter over the
top of the raisin mixture, and sprinkle with the reserved 1/2 cup nut
mixture. Bake until a toothpick inserted in the centre of the cake
comes out fairly clean, 45 to 50 minutes. Cool on a wire rack before
removing the sides of the pan. Makes 8 servings. Formatted for
MasterCook by Mardi November 22, 1997.
Recipe by: unknown cookbook Posted to MC-Recipe Digest V1 #922 by
Mardi <> on Nov 25, 1997

Nutrition (calculated from recipe ingredients)
Calories: 653
Calories From Fat: 257
Total Fat: 29.7g
Cholesterol: 115.2mg
Sodium: 277mg
Potassium: 338.5mg
Carbohydrates: 91.9g
Fiber: 3.7g
Sugar: 48.8g
Protein: 8.8g

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