xiaoxl/recipe_data huggingface dataset:
Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill
Category: seafood
By USA WEEKEND Pam Anderson

Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!

Ingredients:
1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin)  into serving pieces
6 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
¼ cup minced fresh dill
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon zest, plus lemon wedges for serving

Directions:
Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 8 (6-ounce) servings

Calories: 366.2
Fat: 26.4 g
Saturated fat: 4.7 g
Carbohydrates: 1.1 g
Dietary fiber: 0.2 g
Protein: 29.2 g
Cholesterol: 82.6 mg
Sodium: 662.5 mg
Red Cabbage and Romaine Coleslaw with Blue Cheese Dressing


Ingredients:
romaine lettuce, red cabbage, green onion, canola oil, red wine vinegar, Dijon mustard, salt, fresh ground black pepper, blue cheese

Directions:
Slice the romaine into thin ribbons.
Slice the red cabbage as thin as you can.
Toss together in a salad bowl; cover and refrigerate until serving time.
Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
Fold in the cheese.
The dressing can be made several days in advance.
Dress the slaw just before serving.
Honey-Balsamic Chicken
Category: meat-and-poultry
By BAGRUBA

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Ingredients:
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Directions:
Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag. Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours. Preheat oven to 375 degrees F (190 degrees C). Pour chicken and marinade into a baking dish. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 379.9
Fat: 24.7 g
Saturated fat: 5.6 g
Carbohydrates: 13.3 g
Sugars: 13.1 g
Dietary fiber: 0.1 g
Protein: 25.5 g
Cholesterol: 94.2 mg
Sodium: 114.4 mg
Ranch Meatloaf


Ingredients:
ground beef, egg

Directions:
Preheat oven to 350°F.
Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
Bake for 40–45 minutes or until the internal temperature reaches 165°F.
Remove from oven and let the meatloaf stand covered for 10–15 minutes before slicing.
Berry Pie Pops (Pie on a Stick)


Ingredients:
flour, egg, turbinado sugar, flour, salt, unsalted butter, cold water, strawberries, sugar, cornstarch, fresh lemon juice

Directions:
Special equipment:
8 (6-inch] lollypop sticks, 2 1/2-inch round cookie cutter.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.
Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.] Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife to cut small vents in each pop.
Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging inches.
Perfect Pie Dough:
In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.
Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Berry Pie Filling:
Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.
Summer Sandwich
Category: world-cuisine
By Syd

Very simple - a broiled sandwich made with ciabatta bread, pesto, and fontina cheese.

Ingredients:
1 (1 pound) loaf ciabatta bread
¾ cup pesto
8 ounces fontina cheese, sliced
2  ripe tomatoes, sliced
4 leaves butter lettuce

Directions:
Preheat broiler. Slice ciabatta bread in half lengthwise. Spread pesto on the cut side of each half. Top bottom half with slices of fontina cheese, and then place slices of tomato on top of cheese. Broil until cheese melts, and remove from broiler. Place lettuce over tomatoes, and then position top half of bread on top of everything. Slice into 8 or 10 small sandwiches, and serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 386.4
Fat: 21.5 g
Saturated fat: 8.8 g
Carbohydrates: 31.6 g
Sugars: 1.8 g
Dietary fiber: 2.6 g
Protein: 16.8 g
Cholesterol: 40.4 mg
Sodium: 738.4 mg
Cheese Bourekas
Category: appetizers-and-snacks
By GCBENEZRA

Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.

Ingredients:
2  eggs
2 cups shredded mozzarella cheese
1 teaspoon dried parsley
1 pinch garlic powder
1 pinch onion powder
1 pinch salt
1 pinch black pepper
1 (17.5 ounce) package frozen puff pastry
2 teaspoons water
2 tablespoons sesame seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Beat 1 egg in a medium bowl, and mix in the cheese. Season with  parsley, garlic powder, onion powder, salt, and pepper. On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds. Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 squares

Calories: 294.2
Fat: 20.1 g
Saturated fat: 6.2 g
Carbohydrates: 19.6 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 8.9 g
Cholesterol: 43.1 mg
Sodium: 230.4 mg
German Chocolate Thumbprint Cookies
Category: desserts
By Carla

A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed.

Ingredients:
1 cup white sugar
1 cup evaporated milk
½ cup butter
1 teaspoon vanilla extract
3  egg yolks, beaten
1 ½ cups flaked coconut
1 ½ cups chopped pecans
1 (18.25 ounce) package German chocolate cake mix
⅓ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well.  Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans.  Remove from heat and cool to room temperature. Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter  and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping. Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 26 mins
Total time: 46 mins
Yields: 5 dozen

Calories: 105.2
Fat: 6.1 g
Saturated fat: 2.7 g
Carbohydrates: 12 g
Sugars: 8.7 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 18.5 mg
Sodium: 91.6 mg
Gluten Free Lemon and Lavender Doughnuts With Wild Blueberry Gla


Ingredients:
warm water, milk, buttermilk, salt, butter, sugar, egg, milk, powdered sugar, vanilla, milk

Directions:
Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk (1/2 cup milk and ¼ cup buttermilk], sugar, salt, eggs, butter and flour.
Beat until mixed.
Cover and let rise until double, 50-60 minutes.
Add ¾ cup of milk and briefly mix the dough.  It should now be the consistency of cake mix.  Adjust milk as needed.
Bake in doughnut pan at 425F for 7-10 minutes.
WILD BLUEBERRY GLAZE:
Blend ½ cup of powder sugar, 3 tablespoons of wild blueberries, ½ teaspoon of vanilla, and 1-2 teaspoons of milk in a blender.  Dip cooled doughnuts in glaze and place on a plate to set.
Citrus-Roasted Asparagus


Ingredients:
seedless oranges, lemons, extra virgin olive oil, asparagus spears, garlic cloves, tarragon leaves

Directions:
Preheat oven to 400 degrees.  From one orange and one lemon, cut 1/8 x 2-inch strips, being careful not to cut into the bitter white pith.  Set aside.  From the same orange and lemon squeeze a total of 2 tablespoons juice; set aside.
Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil.  Place on baking sheet lined with parchment paper; set aside.
Wash asparagus; break off woody bases at the point where the spear easily bends.  Place spears in a 15x10x1-inch baking pan.  Sprinkle with garlic, tarragon, and citrus strips.  Drizzle with 2 tablespoons olive oil; toss to coat spears.  Spread in a single layer and season with salt and pepper.
Roast asparagus and citrus slices 12-15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown.  Transfer to a serving platter.
Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper.  Drizzle over roasted asparagus, citrus, and garlic.  Sprinkle with roasted citrus slices.  Serve warm.
Honey Bacon


Ingredients:
brown sugar, chili powder, bacon

Directions:
Set Oven to 400 degrees.
Mix brown sugar and chilli powder together in a bowl.
Coat your bacon with the mixture. Making sure both sides or pretty much evenly coated.
Put your bacon in a pan and bake at 400 degrees for 20 minutes. Your bacon will come out crispy and sweet.
David's Yellow Cake
Category: desserts
By JDSIMON

After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.

Ingredients:
1 cup butter
1 ½ cups white sugar
8  egg yolks
¾ cup milk
1 ½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 2 - 8 inch layers

Calories: 359.6
Fat: 18.8 g
Saturated fat: 11 g
Carbohydrates: 44.2 g
Sugars: 25.9 g
Dietary fiber: 0.4 g
Protein: 4.3 g
Cholesterol: 178.5 mg
Sodium: 277.9 mg
Blue Cheese and Citrus Dressing


Ingredients:
blue cheese, orange, lime, garlic clove, salt

Directions:
Blend everything in a blender., Infuse love and serve with your favorite salad or other food.
Linguine With Lemony Turkey Patties and Fresh Tomato Sauce


Ingredients:
tomatoes, red wine vinegar, fresh basil leaf, garlic, salt, linguine, parmesan cheese, half-and-half, ground turkey, salt, white pepper, black pepper, ground nutmeg, granulated sugar, lemon peel, parsley, garlic cloves, scallion, olive oil, butter

Directions:
Fresh Tomato Sauce:
Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.
Add the tablespoon of olive oil to a sauté pan over medium high heat. Sauté the garlic for 3 minutes, stirring. (Do not allow it to brown] (You may also add garlic to sauce raw.  If you decide to add it raw, you can cut the garlic in half because it will be much stronger in flavor]. Add to tomato mixture. Season to taste with salt and pepper.
Let mixture sit at room temperature for at least 4 hours.  (It can also be made a day ahead of time and kept in refrigerator].
When ready to serve, Prepare turkey patties as indicated below.
Cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl.
Toss linguine with the tomato sauce and turkey patties.  Incorporate parmesan cheese throughout or top each serving with the cheese.
Lemony Turkey Patties:
Mix crumbs with half and half in a large bowl.  Add all remaining ingredients and mix until well blended (mixture will be very soft].
Moisten hands (to make meat mixture easier to handle] and shape into sixteen 1 - 1 ½” circumference patties.  Let stand for 15 minutes.
Heat olive oil and butter in a large nonstick skillet over medium heat until it bubbles and starts to brown.  Add patties and cook until browned and crisp on both sides and no longer pink in centers, about 5 minutes.  Place on paper towels to drain.  Add to Linguine recipe.
NOTE:
This recipe is also great served with only the fresh tomato sauce, but the turkey patties certainly add the “oomph”.  Definitely use summer tomatoes as mentioned in "Recipe Description" section. Supermarket vine ripened tomatoes are also decent enough to use.
I also use this tomato sauce for making bruschetta.  If using it for bruschetta, make sure to drain the juices from the tomatoes as it can make your bread soggy.  I also add a bit of fennel seed (cause I like it] and grated parmesan or romano cheese over the top (or combo]. Quickly pop the bruschetta's into the oven for a couple of minutes or so until cheese just melts.
Balsamic Chicken


Ingredients:
olive oil, garlic powder, salt, black pepper, boneless skinless chicken breast halves

Directions:
Combine all the ingredients in a large resealable plastic storage bag; mix well. Seal, and marinate in the refrigerator for 30 minutes.
Heat a grill pan over medium heat until hot. Place the chicken on the pan, discarding excess marinade, and cook for 6 to 10 minutes per side, or until no pink remains and the juices run clear.
Cream Cheese Pie
Category: desserts
By Sally E. Forsythe

If you love cheesecake as much as I do, you will looove this!  May also be topped with cherry or blueberry pie filling that you can buy at your local grocery store.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2  eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons white sugar
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Directions:
Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer.  Mix on low speed until smooth.  Pour filling into graham cracker crust. Bake at 350 degrees F (175 degrees C) for 35 minutes.  Remove pie from oven.  Raise oven temperature to 450 degrees F (230 degrees C). In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together.  Gently spread mixture over pie. Bake for five minutes before serving.

Yields: 1 - 9 inch pie

Calories: 533.2
Fat: 34.2 g
Saturated fat: 18 g
Carbohydrates: 50.5 g
Sugars: 39.9 g
Dietary fiber: 0.4 g
Protein: 8 g
Cholesterol: 120.8 mg
Sodium: 369.1 mg
Mom's Meatloaf (German Falsche Hase)


Ingredients:
ground beef, eggs, onions, milk, bacon, catsup

Directions:
Preheat oven to 400 degrees F.
Soak white bread in enough milk to make a mush, set aside.
Mix together ground beef, eggs, onion, salt and pepper; blend well.
Add bread/milk mixture to the meat mixture.
Pat meat into a loaf shape and place onto baking sheet with a lip to catch drippings (line the pan with foil for easy cleanup].
Press bacon slivers gently into top of loaf with pointed tip of a knife.
Spoon catsup generously (use more or less, to taste] on top of meatloaf, then sprinkle with fine breadcrumbs (the fine breadcrumbs will help catsup from running off].
Bake for 50-60 minutes, until the meat is nicely browned and topping is caramelized.
Leftovers make scrumptious sandwiches the following day, so you may wish to double the recipe and make two loaves! My go-to bread for meatloaf sandwiches is Homepride butter-top white (while DH prefers whole-grain]; spread with a little catsup and serve sandwiches with sides of My Mother's Bean and Carrot Salad (make ahead].
Balsamic Spinach Salad


Ingredients:
spinach, blue cheese, walnuts, dried cherries, butter, bacon

Directions:
Heat the butter in a small skillet on medium heat.  Add chopped walnuts and sautee until slightly browned and aromatic. Remove from heat and cool.
Prepare the bacon to crisp state.  Cool and chop.
Place spinach in a bowl and top with bacon, walnuts, cherries, and blue cheese.
Toss with balsamic dressing and serve immediately. YUM!
The Greatest, Most Flavoursome, Vegetarian Spaghetti!


Ingredients:
garlic clove, capers, paprika, cayenne pepper, basil, chopped tomatoes, brown sugar, pepper, salt, red wine vinegar, red wine, parmesan cheese, olive oil, spaghetti

Directions:
Pour about 2T of olive oil in a deep frypan or wok, and on a very low heat, fry the first 5 ingredients (up to basil] for about 30 seconds until it becomes fragrant.  Garlic burns very easily so the next step has to be ready to go.
Before garlic burns, pour in tomatoes and stir in, turning up the heat to medium.
Add next 5 ingredients (up to red wine], stir thoroughly, then bring to the boil.  Check to see that the flavour is balanced between the salt, sugar and vinegar.  it should have a bit of a kick - but if you can taste the sugar or vinegar quite strongly, adjust taste, very carefully. eg.  if it tastes like vinegar, add another 1/4 t sugar.
Reduce to medium heat, cover and simmer for 15 minutes until reduced.
In the meantime, grate parmesan cheese, boil large saucepan of generously salted water (you don't need oil].
Boil pasta according to instructions - try not to touch it too much, and not to overcook it - bite-test it every 30 seconds when it gets close to the finish time. Pasta should be juicy and springy, not sticky and limp.
Drain pasta, toss with olive oil, then serve onto plates.  Top with sauce, parmesan, and cracked pepper.  Bon apetit!
Spicy Peanut-Coconut Shrimp


Ingredients:
large shrimp, red pepper flakes, fresh cilantro, roasted peanuts, lime wedge

Directions:
Roast the coconut in a small nonstick skillet over medium-high heat 2-3 minutes until golden, stirring constantly.  Immediately remove from skillet.
Heat oil in large nonstick skillet over medium-high heat.  Add shrimp and red pepper flakes; stir-fry 3-4 minutes until shrimp are pink and opaque.  Add cilantro; toss well and transfer to serving plates.  Top each serving with 1 tablespoons toasted coconut and 1 tablespoons chopped peanuts.  Garnish with lime wedges.
Crispy Cheese – (A La Shady Glen)


Ingredients:
cheese, ketchup

Directions:
Preheat a nonstick frying pan on a medium-high heat.
Place a single layer of cheese in the hot pan.  It will melt and then become crispy.
After it turns “golden” on one side, flip carefully with a spatula onto the other side.
When golden, remove onto paper towels to blot the excess oil.  (American cheese doesn't seem to need blotting.].
I like to eat this dipped in ketchup.
Misc:
Sometimes, I just cook it on one side until brown, and don’t bother turning.  It’s chewier that way, also terrific.  (But don't blot the melted, unfried side.].
Yes, this does seem a bit decadent.  But, I usually make this with cheddar, and it really does seem like a Lot of the oil is left behind.  It may be a bit delusional, but I am guessing we are frying some dairy protein, and this is actually healthier than eating plain cheese.  What do you think?
Mom's Rum Cake
Category: desserts
By Laura

I got this from my mom.  When she makes it, we all fight over it.  It's delicious and easy to make.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4  eggs
½ cup water
½ cup vegetable oil
½ cup rum
½ cup chopped pecans
3 tablespoons butter
¼ cup water
1 cup white sugar
½ cup rum

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. Combine cake mix and pudding mix. In another bowl beat eggs, water, oil and rum until frothy.  Add cake mix/pudding mixture  and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans. Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan.  Place in serving dish immediately, right side up. (Pecans should be on the bottom) To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat.  Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy.  Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake.  Allow cake to sit at room temperature for one day then refrigerate.

Yields: 1 -10 inch tube pan

Calories: 415.9
Fat: 18.9 g
Saturated fat: 3.9 g
Carbohydrates: 50.3 g
Sugars: 35.8 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 60.4 mg
Sodium: 381.2 mg