CINNAMON PICNIC CAKE
A perfect cake for picnics, this cuts well and may also be served warm with whipped cream. An Australian recipe posted for Zaar World Tour 2005
Provided by Fairy Nuff
Categories Dessert
Time 50m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C (350°F).
- Mix 1/4 cup sugar with the nuts and cinnamon and set aside.
- Cream the butter with the remaining sugar until light and fluffy.
- Add the eggs, vanilla and lemon juice. Beat well.
- Sift the flour, baking powder, baking soda and salt in a bowl.
- Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined.
- Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture.
- Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
- Let sit in pan for 10-15 minutes before turning out onto a cooling rack.
Nutrition Facts : Calories 320.3, Fat 16.4, SaturatedFat 8.5, Cholesterol 65.9, Sodium 236.2, Carbohydrate 39.6, Fiber 1.3, Sugar 21.3, Protein 4.9
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