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BLACK CAKE
Photo: David Holifield

BLACK CAKE

12 ingredients 3 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

777
Calories
20g
Protein
18g
Fat
127g
Carbs

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
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
Cinnamon 1 tsp ground (2.6g) 6
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

  • one half pounds of butter
  • one half pounds of sugar
  • two pounds flour
  • one half pounds of currants
  • one pound of citron
  • one pound blanched
  • one quarter pound of the butter
  • two dozen eggs
  • one table-spoonful of cinnamon
  • one dessert-spoonful of mace
  • one tumblerful of wine
  • one half hours

Directions

1

Two and one half pounds of butter, two and one half pounds of sugar, two dozen eggs, two pounds flour, two and one half pounds of currants, the same quantity of raisins (stoned and chopped), one pound of citron, one pound blanched or pounded almonds, one table-spoonful of cinnamon, one dessert-spoonful of mace, the same of cloves and nutmeg, one tumblerful of wine and brandy mixed. Brown the flour, mix with yeast, and luke- warm milk ; let it rise over night, then mix as for fruit cake. Mix the flour with new milk into a stiff dough, using one quarter pound of the butter, and a large tea-cupful of yeast; set it to rise the night l)efore ; next morning cream butter and sugar together; mix the yelks after being well beaten with the butter;

2

CAKE EECTPES. 113

3

then add the risen dough, working with the hands till perfectly smooth ; add the spices aud whites ; lastly, the fruits that have been rubbed in flour. Bake three and one half hours. — South Carolina.

By Vehling, Joseph Dommers, 1879-1950. fmo · Recipe sourced from internet_archive

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