Pumpkin Polenta Cake


Food.com
85 mins (prep 20, cooking 65)
14 ingredients
10 servings
The Runner-Up recipe of 2001 in the San Francisco Chronicle, from Flo Braker.

Categories:  holiday , european , italian , easy , 3-steps-or-less , cakes , <-4-hours , thanksgiving , squash , vegetable , time-to-make , dessert ,
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Ingredients

Nutrition

Serving Size (84.72 g)
Servings 10
Amount per Serving
Calories 392.61 Calories from Fat 177.93
% Daily Value *
Total Fat 19.77g 304.22%
Saturated Fat 12.37g 618.46%
Trans Fat 0.78g %
Cholesterol 53.63mg 178.76%
Sodium 187.09mg 77.95%
Total Carbohydrate 50.11g 167.04%
Dietary Fiber 1.03 g 41.34%
Sugars 25.7 g %
Protein 4.83g 96.62%
Vitamin A 600.54IU% Vitamin C 0.32mg%
Calcium 103.47mg% Iron 1.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
light brown sugar, large eggs, canned pumpkin puree, polenta
 

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