Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 pound sugar
- one pound butter
- one pound flour
- three pounds raisins
- three pounds currants
- one-half pound citron
- two teaspoons cinnamon
- two teaspoons nutmeg
- ten eggs
- one tea- spoon cloves
- one wine glass of brandy
Directions
Mrs, Kate Johnson.
One pound sugar, one pound butter, one pound flour, ten eggs, three pounds raisins, three pounds currants, one-half pound citron, two teaspoons cinnamon, one tea- spoon cloves, two teaspoons nutmeg, one wine glass of brandy or alcohol. Stone the raisins and pour the liquor over them, and cover tight over night. Brown the flour to darken the cake. Bake from two to four hours. Will keep good two or three years.