Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Coffee | not in our table | 0 |
| Mace | 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
- two cups of brown sugar
- one cup of strong coffee
- two teaspoons of soda
- one teaspoon of cloves
- one teaspoon of j mace
- one pound of raisins
- one pound of currants
- one cup of butter
- four cups of powered white sugar
- two cups of sweet milk
- two cups of corn starch mixed
- half cups of sifted flour
- six teaspoons of baking powder
- a pound of citron
- one cup 5^^=^^ of molasses
- four eggs
- two tea- y ^!^ spoons of cinnamon
- eight eggs
- one egg beaten light
- three lemons
Directions
MKS. T. A. PARKER, RUSUVILLE, ILL.
niWiif ^^^"^ make the dark cake after the following recipe: i^ir ^^® ^"P ^^ butter, two cups of brown sugar, one cup 5^^=^^ of molasses, one cup of strong coffee, four and a half \i5 teacups of flour, four eggs, two teaspoons of soda, two tea- y ^!^ spoons of cinnamon, one teaspoon of cloves, one teaspoon of J mace, one pound of raisins, one pound of currants and a fourth of a pound of citron (more fruit makes the cake hand- somer, but this quantity will do). Bake the cake in round pans with straight sides. The loaves should be one and a half inches in thickness after baking.
The white cake is made as follows: One cup of butter, four cups of powered white sugar, two cups of sweet milk, two cups of corn starch mixed with the flour, four and a half cups of sifted flour, whites of eight eggs and six teaspoons of baking powder; flavor slightly with bitter almonds. Bake in the pans used for the black cake, making the light and dark loaves of the same thick- ness.
After the cake is all cold, each black loaf should be spread with a thick frosting: made as follows: White of one egg beaten light, graced rind of two and the juice of three lemons, and powdered sugar enough to make a thick frosting. Lay the white and black loaves alternately ; frost all over as you would any other loaf; be particular to use no other flavoring than lemon in the frosting. This makes an elegant cake, equally tempting to the eye and the palate.