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Easter Cake

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Cake Easter Holiday


  • 1 c Walnuts, pecans, or hazel- Nuts, coarsely chopped
  • 1/4 c Brown sugar, packed
  • 1/2 ts Ground nutmeg
  • 1/2 ts Ground allspice
  • 2 c All-purpose flour
  • 1 ts Baking powder
  • 1/2 ts Baking soda
  • 1 c Butter, softened
  • 1 1/4 c Brown sugar, packed
  • 2 Eggs
  • 1 c Nonfat plain yogurt
  • 1 ts Vanilla


Combine topping ingredients and set aside. Heat oven to 350ø. Grease an 8-cup tube pan. Stir together flour, baking powder, baking soda; set aside. With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended. Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering. Bake in a 350ø oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan to a rack; serve warm. Makes 12 servings
Nutrition facts per serving: 357 cal; 16 g fat; 21.8 mg chol; 4.1 g pro; 50.2 g carbo; 210 mg sodium.
From the files of Roberta Thompson Source: The News-Enterprise, Elizabethtown KY; Food section. Recipe from: C&H Sugar Posted to MM-Recipes Digest by "Chat Cat" <> on Mar 26, 98