Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Prune | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Butter
- 2 cup Sugar
- 6 x Eggs
- 1/2 cup Sweet Cream
- 1 tsp Vanilla
- 1 tsp Almond Flavoring
- 6 cup Flour
- 4 tsp Baking Powder
- FILLING :
- 2 lb Prunes
- 1 1/2 cup Sugar
- 1 tbl Cardamom Seeds, Crushed, Pitted
- =
Directions
Make filling first: Boil pitted prunes and add sugar and crushed cardamom seeds. Cook until sugar dissolves. Cool. Beat well or put through food chopper.
Dough: Cream butter and sugar, add eggs one at a time and beat well. Add cream and flavorings. Add flour sifted with baking powder. Blend well.
Divide dough into 5 or 6 equal parts. Roll out and bake a layer on cookie sheet at 375F for 8 to 10 minutes.
This dough will make one large (cookie sheet size) torte of 5 or 6 layers, or 2-9" tortes five or six layers each.
When all the layers are baked and cooled, put together with prune mixture and ice with almond flavored butter icing, if desired.
Makes 1 large or 2 small