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12 Serves
107 Mins
Preheat your oven to 175°C and prepare your baking equipment.
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DanishVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
77 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
67 mg / 4,700 mgSodium
69 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
15 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer.
Gradually add eggs one at a time, followed by the sour cream, mixing thoroughly after each addition.
Sift the flour and baking powder into the wet mixture, folding gently until just combined.
Pour the batter onto the rotating spit or into the prepared cake pan and bake for 77 minutes, layering the batter as it rotates to create the characteristic spikes.
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Mexican