Early American Graham Cracker Cake Recipe
Servings: 6
Ingredients
- 1 3/4 c. Graham cracker crumbs, about 40 crackers.
- 1/3 c. Unsifted flour,
- 2 tsp Baking pwdr,
- 1 c. Sugar,
- 1/3 c. Almonds, shelled
- 1/3 c. Walnuts, shelled
- 1/2 c. Soft butter,
- 2 x Large eggs,
- 1 c. Lowfat milk,
- 1 tsp Vanilla,
- 1 tsp Or possibly 2 tsp. butter,
- 1 Tbsp. Flour, Measuring c. Medium mixing bowl Measuring spoons Mixing spoon Chopper or possibly paring knife
- 8 x -in.-square cake pan
Directions
- How to Make: Preheat the oven to 375 degrees. Cruch the graham crackers with hands till you have 1 3/4 c. coarse crumbs about the size of bread crumbs. Put the cracker crumbs into the mixing bowl with the flour, baking, and sugar. Stir with the spoon till they are combined. Chop the almonds and walnuts into small pcs. Add in the soft butter, Large eggs, lowfat milk, vanilla and minced nuts to the dry ingredients. Stir the mix well. Then beat the batter till it is well blended. Grease the cake pan with the butter.
- Sprinkle with the Tbsp. of flour and shake the pan till bottom is proportionately coated. Shake out an extra flour. Bake the cake for 45 min. Test with a toothpick for doneness. Remove the from the oven let it cold slightly. Cut it into squares and serve hot.
- Topping: You might want to sprinkle powdered sugar or possibly spread whipped cream on top.
- STORY: Thanks to Dr. Sylvester Graham, you can bake this crunchy cake from crackers named after him. Graham, who lived in the early 1800's insisted which whole wheat flour was far more healthy then white flour. In those days, it was. Whole wheat flour was made by grinding the whole grain of wheat. For white flour, only the soft inside of the grain was used. The outer layers, rich with vitamins and minerals, were left out. Today, white flour is "enriched" with the need vitamins and minerals. But whole wheat is still naturally healthy. So are the graham crackers, made from this flour.
- Use them for this one-bowl cake. It's all American.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 664 | |
| Calories from Fat 244 | 37% |
| Total Fat 27.67g | 35% |
| Saturated Fat 12.21g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 609mg | 25% |
| Potassium 246mg | 7% |
| Total Carbs 95.26g | 25% |
| Dietary Fiber 3.0g | 10% |
| Sugars 51.69g | 34% |
| Protein 10.11g | 16% |
