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Ingredients
- 1 c. Minced pecans
- 3/4 c. Firmly packed dark brown sugar
- 1 tsp Cinnamon
- 2/3 c. Raisins
- 8 Tbsp. Unsalted butter, melted and cooled
- 2 c. Cake flour
- 1 c. Yellow cornmeal
- 3/4 c. Sugar
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3 x Large eggs, lightly beaten
- 1 c. Lowfat sour cream
- 1 tsp Vanilla
Directions
- Lightly butter and flour a 9 inch springform pan. Combine the pecans, brown sugar, and cinnamon in a medium bowl. Mix well. Remove 1/2 c. of this mix and set aside. Add in the raisins and 1/4 c. of the melted butter to the remaining pecan mix. Set aside. Combine the flour, cornmeal, granulated sugar, baking pwdr, baking soda, and salt in a large bowl.
- With a wooden spoon beat in the Large eggs, lowfat sour cream, remaining butter and vanilla till smooth. Spread half the batter over the bottom of the prepared pan. Sprinkle the raisin mix over the top. Carefully spread the remaining batter over the top of the raisin mix, and sprinkle with the reserved 1/2 c. nut mix. Bake till a toothpick inserted in the centre of the cake comes out fairly clean, 45 to 50 min. Cold on a wire rack before removing the sides of the pan.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 8 servings | |
| Calories 625 | |
| Calories from Fat 217 | 35% |
| Total Fat 24.94g | 31% |
| Saturated Fat 11.72g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 369mg | 15% |
| Potassium 297mg | 8% |
| Total Carbs 94.63g | 25% |
| Dietary Fiber 2.8g | 9% |
| Sugars 48.84g | 33% |
| Protein 8.41g | 13% |
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