0
(0)

CATEGORY CUISINE TAG YIELD
Grains, Eggs Cakes, Holidays, Newspaper, April96, Easter 12 Servings

INGREDIENTS

1 c Walnuts, pecans, or hazel- Nuts, coarsely chopped
1/4 c Brown sugar, packed
1/2 ts Ground nutmeg
1/2 ts Ground allspice
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 c Butter, softened
1 1/4 c Brown sugar, packed
2 Eggs
1 c Nonfat plain yogurt
1 ts Vanilla

INSTRUCTIONS

TOPPING
CAKE
Combine topping ingredients and set aside. Heat oven to 350°. Grease an
8-cup tube pan. Stir together flour, baking powder, baking soda; set aside.
With electric mixer, beat butter and brown sugar until fluffy. Beat in
eggs, yogurt and vanilla. Gradually beat flour mixture into the batter
until well blended. Sprinkle one-fourth of the topping into the prepared
pan. Spoon on one-third of the batter. Continue layering. Bake in a 350°
oven for 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes in pan; remove from pan to a rack; serve warm. Makes
12    servings
Nutrition facts per serving: 357 cal; 16 g fat; 21.8 mg chol; 4.1 g pro;
50.2 g  carbo; 210 mg sodium.
From the files of Roberta Thompson r-thompson@usa.net Source: The
News-Enterprise, Elizabethtown KY; Food section. Recipe from: C&H Sugar
Posted to MM-Recipes Digest  by "Chat Cat" <maintech@ne.infi.net> on Mar
26, 98

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?