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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Brandy | 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
- one cupful of butter
- one-half cup of milk alternately
- one teaspoonful of baking powder sifted
- a cup of seeded raisins soaked in brandy
- six eggs separately
- three cups of flour that has one teaspoonful of baking powder sifted
Directions
Beat to a cream one cupful of butter and two of granulated sugar. Beat the whites and yolks of six eggs separately ; beat the yolks into the creamed but- ter and sugar, a little at a time, then add one-half cup of milk alternately with three cups of flour that has one teaspoonful of baking powder sifted with it, then fold in the beaten whites of the eggs, lastly add the grated rind and juice of half a lemon, a cup of seeded raisins soaked in brandy and rolled in flour, and a. tea- spoonful of caraway seeds. Bake in a round pan with a tube in the center, line it with buttered paper. Roll the silver pieces in thin white paper, then in flour; place in opposite sides of the cake. Bake slowly. When cold, ice with a thick white frosting, decorate with candied cherries and angelica, surround with holly and stick a piece in the center.