Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb flour
- 1/2 lb sugar
- 5gr. yeast
- 1/4 cup water
- 5g. granulated sugar
- 1 teasp vanilla essence
- 3g. mixed spice
- 10 g. baking powder
- 57g. butter
- 2 eggs
- 1/4 cup caramel colouring
Directions
Mix sugar into water and add the yeast
Leave to stand for 10 mins.until yeast rises in foam on top of the water.
Cream sugar, add sugar gradually, and keep creaming
Whip eggs, then fold into creamed butter and sugar
Mix caramel colouring into yeast with vanilla essence and add to the creamed butter mixture.
Add sifted dry ingredients. Blend in well.
Spoon into well buttered, shallow baking tin, about 2" deep. Put into preheated oven 350" for about 50-60 minutes or until a tester inserted in the middle comes out clean. (Do not open oven before 30 minutes).
Set on cake cooler and cut into squares for serving.
Category:Trinidadian Recipes
Category:Trinidadian Desserts