Receta
Nestlé® La Lechera®
Colombian Black Cake
20 mins. de preparación
75 mins. de cocción
30 mins. de descanso cooling
125 mins. en total
Porciones: 24 servings
Ingredientes
Instrucciones
PREHEAT oven to 350° F. Spray a 9 1/2-inch Bundt pan generously with nonstick cooking spray.
PLACE dried fruit, nuts and wine in a food processor or blender; cover. Process until mixture forms a thick paste.
COMBINE flour, baking powder and pumpkin pie spice in a small bowl.
BEAT butter in large mixing bowl with electric mixer for 1 minute. Add sweetened condensed milk, molasses and vanilla extract. Beat for 2 minutes. Beat in 3 eggs. Beat in half of flour mixture. Beat in remaining 2 eggs. Beat in remaining flour mixture just until incorporated. Stir in fruit and nut paste. Spread into prepared baking pan. Cover with foil.
BAKE for 1 hour. Remove foil; bake for an additional 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cake tastes best after standing at room temperature overnight.
Datos nutricionales
Amount Per Serving
Servings: 24 servings
Calories | 300 |
Calories from Fat | 120 |
%Daily Value* | |
Total Fat 14g | 21% |
Saturated Fat 7g | 33% |
Cholesterol 70mg | 23% |
Sodium 130mg | 5% |
Carbohydrates 39g | 13% |
Dietary Fiber 1g | 6% |
Sugars 26g | |
Protein 5g |
Vitamin A | 6% |
Vitamin C | 0% |
Calcium | 10% |
Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. |
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