Pecan Cake Pudding
From Our favorite recipes (Stake Relief Society, 1954), 1954
Sauce: Blend brown sugar with the remaining flour and milk in a smaller bowl. Stir in the grapefruit juice. Mix well. Pour the mixture over batter in casserole. Bake in moderate oven until batter rises to top and becomes a cake. The butterscotch will settle to bottom. Serve warm with cream whipped.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
11461Calories
36 gProtein
918 gCarbs
877 gFat
Full nutrition (34 nutrients)
Calories11461 kcal
Protein36 g
Carbohydrates918 g
Fiber2.3 g
Sugars809 g
Total Fat877 g
Saturated Fat6.7 g
Monounsaturated Fat20 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol372 mg
Sodium355 mg
Potassium729 mg
Calcium400 mg
Iron10 mg
Magnesium110 mg
Phosphorus629 mg
Zinc4.5 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D5.4 mcg
Vitamin C14 mg
Vitamin A207 mcg
Vitamin E1.2 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.1 mg
Folate254 mcg
Choline308 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 15. The excerpt below is the record exactly as published.
PECAN CAKE PUDDING 4 cup shortening 14 tsp. baking powder 4 cup sugar 4 tsp. salt 2 eggs, beaten separately 1/3 cup evaporated milk 1 tsp. vanilla 1/3 cup chopped pecans 1 cup sifted all-purpose flour
Cook this with the app: pantry check, scaling, and the assistant.