Servings: 12
Ingredients
- 3 Tbsp. Shortening
- 2 1/2 c. Walnuts, finely minced
- 1 c. All-purpose flour
- 1/2 c. Whole wheat flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 3/4 c. Butter, softened
- 1 1/3 c. Granulated sugar
- 3 lrg Large eggs
- 1 c. Lowfat sour cream or possibly plain non-fat yogurt
- 1 x Ripe banana, mashed
- 2 Tbsp. Orange liqueur
- 1 c. Confectioner's sugar, sifted
- 2 Tbsp. Orange juice
Directions
- Thoroughly grease a 10 to 12 c. microwave safe Bundt pan with shortening; sprinkle with 1/2 c. of the minced walnuts to coat proportionately.
- Sift flours, baking pwdr and baking soda; set aside. Cream butter and sugar till fluffy; beat in Large eggs, one at a time. Stir lowfat sour cream or possibly yogurt, banana and liqueur into egg mix. Combine flour mix with banana-egg mix; stir in remaining walnuts. Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 min, then on high 5 to 7 min till cake tests done, turning twice.
- Let cake stand 15 minues. Turn out onto serving place. Let cold.
- Mix sifted confectioners' sugar and orange juice till smooth. Pour glaze proportionately over cake and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 117g | |
Recipe makes 12 servings | |
Calories 442 | |
Calories from Fat 235 | 53% |
Total Fat 27.1g | 34% |
Saturated Fat 11.33g | 45% |
Trans Fat 1.07g | |
Cholesterol 93mg | 31% |
Sodium 325mg | 14% |
Potassium 155mg | 4% |
Total Carbs 45.96g | 12% |
Dietary Fiber 1.8g | 6% |
Sugars 32.46g | 22% |
Protein 5.59g | 9% |
Advertisement
Advertisement