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 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 pounds of butter
- two pounds of nice white soft sugar
- one quart of pretty warm
- four pounds of flour
- two pounds of raisins
- two pahs are used
- mace
- lemon peel
Directions
Two pounds of butter, softened throughout, but not melted ; add two pounds of nice white soft sugar, and mix together until creamed ; take out one-half and reserve it in a separate bowl until wanted. To the rest add one quart of pretty warm, sweet milk ; stir in gradually four pounds of flour, then mix in very thoroughly a teacupful of lively, home- made yeast. Let it stand in a warm place until very light, which will take about four hours ; then add the remainder of the butter and sugar and a little more flour if needed ; add two pounds of raisins, nicely stoned, a little pulverized mace, and, if at hand, some candied lemon peel ; let it rise again, and when well risen mix it well, using the hands, and pro- portion it off into well-buttered pans ; let them stand in a moderately warm place until beginning to rise ; put them into a steady oven and bake them fully an hour or longer if only one or two pahs are used ; there are no eggs used in this cake, none are needed. It is an excellent cake for economical housekeepers to make in winter, when eggs are scarce and high-priced. If the top and sides are frosted it will keep moist for a long time. Brown paper is nice to wrap cake in before put- ting it into the cake-box.