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  • Summary

    This recipe, along with more than 175 others, is explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Friedman 2005, $35), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks/.

    Ingredients

    • 4 cups cake flour
    • 1 tablespoon baking soda
    • 1/2 cup sugar
    • 1/4 teaspoon salt
    • 1/4 cup vegetable shortening
    • 1 cup dark raisins
    • 1 tablespoon caraway seeds
    • 1 cup cold milk

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 3656 % Daily Value *
    • Total Fat: 92 g 142.05%
    • Saturated Fat: 26 g 130.85%
    • Trans Fat: 0 g %
    • Cholesterol: 118 mg 39.2%
    • Sodium: 4491 mg 187.12%
    • Calcium: 172 mg 17.24%
    • Potassium: 2101 mg 60.03%
    • Magnesium: 0 mg 0%
    • Iron: 48 mg 267.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 624 g %
    • Dietary Fiber: 17 g 69.12%
    • Sugar: 190 g
    • Protein: 75 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 7 g
    • Vitamin A 5.88%
    • Vitamin C 0%
    • Vitamin D 1.05%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat16
    • Exchange - Fruit8
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs5
    • Exchange - Starch28
    • Exchange - Vegetables0
    • Exchange - Lean Meat4
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total34 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit2 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total5 oz-eq

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