Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Citrus Peel | 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 cake flour
- 1 pinch of salt
- ½ tsp baking powder
- 3 eggs
- 4 oz sultanas or golden raisins
- 6 oz white granulated sugar
- 6 oz butter
- 2 oz citrus peel
- 2 oz dried cherries
Directions
Preheat the oven to 350°F .
Sift together flour, salt and baking powder.
Cream together butter and sugar; this may take 5–10 minutes.
Beat in eggs individually, incorporating each fully before adding the next.
Fold in fruits then the dry mixture.
Transfer batter to a greased and parchment -lined 8- inch cake pan .
Bake on the center rack for 75–90 minutes. Check for doneness after 60 minutes.
Let cake cool to room temperature in pan.
Remove to a wire tray , cover with towel, and allow to sit until completely cool.