Recipe by Cooking Light April 2001


Recipe Summary

9 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°.

  • To prepare crumb mixture, place the bread in a food processor; pulse 10 times or until coarse crumbs form to measure 3/4 cup. Combine breadcrumbs, walnuts, and next 3 ingredients (walnuts through cinnamon) in a small bowl.

  • To prepare cake, combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 3/4 cup sugar, shortening, rind, and vanilla in a large bowl, and beat with a mixer at high speed until well-blended. Add the flour mixture to the shortening mixture alternately with buttermilk, beginning and ending with the flour mixture. Spread the batter into an 8-inch square baking pan coated with cooking spray. Sprinkle the batter with the crumb mixture.

  • Bake at 325° for 45 minutes or until cake begins to pull away from sides of pan.

Nutrition Facts

238 calories; calories from fat 22%; fat 5.7g; saturated fat 1.5g; mono fat 1.7g; poly fat 2.2g; protein 4g; carbohydrates 42.7g; fiber 0.3g; cholesterol 2mg; iron 2.1mg; sodium 177mg; calcium 61mg.