Estimated Nutrition (whole recipe, rough)
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 |
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 powdered white sugar
- three-fourths pound butter
- one pound flour
- two pounds raisins
- two pounds currants
- one-fourth pound of citron
- twelve eggs
- one-fourth ounce
- one large spoonful each of cinnamon
- one glass of wine
- one large eight-quart pan
- two old
Directions
One pound powdered white sugar, three-fourths pound butter, one pound flour, twelve eggs, two pounds raisins, two pounds currants, one-half or one-fourth pound of citron, cut in strips, one-fourth ounce, or about one large spoonful each of cinnamon, cloves and nutmeg mixed, one glass of wine, one of brandy.
Directions for Making : Dry, sift, and then weigh flour. Wash cur- rants till free from grit ; lift them from the water, do not pour it off ; dry carefully in the oven. Seed raisins, pour on just water enough to cover them, boil till dry — don't scorch them ; cool. Take a handful of
428 CAKE.
the weighed flour, dredge them ; ditto currants. Cream the butter and sugar ; add yolks of eggs, then spices. Beat whites of eggs to a foam ; add part of fiour, then part of whites, etc., till all in. Now wine and brandy ; mix thoroughly ; add fruit and cake in layers. Best baked in one large eight-quart pan, lined with buttered paper cut to fit. Bake four hours. Have a steady fire ; just let it heat through the first hour ; then stir the fire a little, cover the cake with paper and bake steadily two hours ; the last hour bake very slowly. Have everything ready to mix the day before. Cut with a very sharp knife. Best a week or two old.