| 23 | 24 | 25 | 26 | 27 |
| 1 | 21 | 42 | 63 | 84 |
|
4
4
45
Papaya Upside-Down Cake
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
2
cups sliced papaya
2
/
tablespoons lemon juice
cup brown sugar
tablespoon margarine
cup shortening
cup sugar
egg
cups flour
teaspoons baking powder
teaspoon salt
cup milk
1
3
Calories
138 kcal
5 Gm
7 %
8 %
5 %
5 %
4 %
4 %
Carbohydrate
Iron
23 Gm
0.7 Mg
28 Mg
264 IU
8 %
4 %
3 %
5 %
1
Total Fat
1
/
4
Saturated Fat
Cholesterol
Sodium
1 Gm
Calcium
3/
4
14 Mg
93 Gm
2 Gm
Vitamin A
Vitamin C
1
1
11.8 Mg 20 %
1/4
Protein
2
1
/
4
1/
*Percent daily Values (DV) are based on a 2,000 calorie diet
2
Servings in this recipe:
16
Pour lemon juice over papaya and let stand 15 minutes. Melt
margarine and brown sugar in glass baking dish, 8 x 8 x 2 inches. Place a
layer of papaya slices on top of sugar mixture.
Milk:
0
Veg:
0
Fruit:
0.25 Bread:
0.5
Meat:
0
To prepare cake mixture: Cream shortening, add 3/4 cup sugar, and
when well-mixed, add beaten egg. Sift salt, baking powder, and flour
together and add to egg mixture alternately with milk.
Pour batter over sliced papaya and bake in a moderate oven (350ºF)
from 50 to 60 minutes.
When cake is done, turn it upside down on a large plate. Serve hot.
Miller, Bazore, Bartow/Fruits of Hawaii/University of Hawaii Press
Page
Quick Jump
|