Key Lime Pudding Cake 1967 Recipe

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Key Lime Pudding Cake   1967
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Ingredients:

Directions:

  1. Cream butter and 1/2 cup of the sugar until fluffy.
  2. Beat in the egg yolks one at a time, beating well after each.
  3. Beat in the zest, juice, milk.
  4. Add the flour.
  5. Beating well to make a smooth batter.
  6. In another bowl beat the egg whites until foamy.
  7. Add the last 1/2 cup of sugar and continue beating until stiff peaks.
  8. Fold the whites into the batter.
  9. Pour into a greased glass 1 1/2 quart casserole bowl.
  10. Place in a 9 x 13 pan with hot water acting as a hot water bath.
  11. Bake in oven 325 degrees F.
  12. For 55- minutes.
  13. Remove from oven let cool 30 minutes.
  14. Serve warm, or at room temperature, with whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.97 Kcal (883 kJ)
Calories from fat 76.35 Kcal
% Daily Value*
Total Fat 8.48g 13%
Cholesterol 110.32mg 37%
Sodium 165.77mg 7%
Potassium 149.54mg 3%
Total Carbs 28.32g 9%
Sugars 22.89g 92%
Dietary Fiber 0.16g 1%
Protein 6.07g 12%
Vitamin C 3mg 5%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 92.9mg 9%
Amount Per 100 g
Calories 160.61 Kcal (672 kJ)
Calories from fat 58.13 Kcal
% Daily Value*
Total Fat 6.46g 13%
Cholesterol 83.98mg 37%
Sodium 126.2mg 7%
Potassium 113.84mg 3%
Total Carbs 21.56g 9%
Sugars 17.43g 92%
Dietary Fiber 0.12g 1%
Protein 4.62g 12%
Vitamin C 2.3mg 5%
Vitamin A 0.1mg 2%
Iron 0.4mg 3%
Calcium 70.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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