Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | 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
- 8 oz butter or margarine
- 8 oz sugar
- 8 oz flour
- 4 eggs
- ¼ tsp salt
- ½ tsp baking powder
- 2 oz finely chopped peanuts
- Grated rind of 1 lemon
- 4 oz mixed peel
- 1 lb mixed dried fruit
- ½ oz peanut halves
Directions
Cream the butter and sugar until smooth. Add eggs one at a time, beating thoroughly after each addition.
Sieve the flour with the baking powder.
Lightly fold in the flour, a little at a time, adding the fruit, nuts and rind with the last bit of flour.
Pour the mixture into an 8 inch cake pan which has been lined with greased paper. Place split nuts on top.
Bake about 1 - 1½ hours in a moderate oven.
Category:Guyanese Recipes
Category:Guyanese Desserts