Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coffee | 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 cup butter
- two cups sugar
- three cups flour
- one teaspoon of baking powder
- one cup sweet milk
- one tablespoon of butter
- one cup sugar
- half cup sweet milk
- one-half cups of flour
- one teaspoon baking powder
- half cup butter
- two teaspoonfuls baking powder well sifted
- one cup of raisins
- half cup of currants
- one teaspoon each of ginger
- two-thirds cup of butter
- one cup sweetmilk
- three teaspoons baking powder
- one teaspoon lemon extract
- one cup chopped
- half cup currants
- one teaspoonful each of cinnamon
- two cups of sugar
- one cup of butter
- three cups of flour
- one cup brown sugar
- half cup molasses
- half cup coffee
- one-half cups flour
- one cup raisins
- one cup currants
- four eggs
- one egg
- half nutmeg
- three eggs
- two layers
- one table- spoonful molasses
- six eggs
- one tea- spoonful of baking powder
- six eggs beaten lightly
- nutmeg
- ginger
- allspice
- cinnamon
- cloves
Directions
cocoa dissolved in a little water. Bake in a square pan. Ice and cut in blocks.
Cup Cake. — One cup butter, two cups sugar, three cups flour, four eggs, one teaspoon of baking powder, one cup sweet milk. — Mrs. Sam Lancaster.
Feather Cake. — One egg, one tablespoon of butter, one cup sugar, half cup sweet milk, one and one-half cups of flour, one teaspoon baking powder. Double the quantity, it makes nice cake to be eaten while warm with sauce. — Mrs. A. T. Pegues.
Dolly Varden Cake. — Two cups sugar, four eggs, half cup butter, three cups flour, one cup sweet milk, two teaspoonfuls baking powder well sifted with the flour; cream butter and sugar together, add yolks and beat them well in, then the beaten whites and about half the milk, then the flour and bal- ance of milk. Take out half in another dish and add to it one cup of raisins, half cup of currants, half nutmeg, one teaspoon each of ginger, allspice, cinnamon and cloves; bake in layers, with icing between. — Tested by Mrs. M. C. Woods.
Dolly Varden Cake. — Two cups sugar, two-thirds cup of butter, one cup sweetmilk, three cups flour, three eggs, three teaspoons baking powder, one teaspoon lemon extract. Bake half the batter in two layers, and to the other add one table- spoonful molasses, one cup chopped and seeded raisins, half cup currants, small piece chopped citron, one teaspoonful each of cinnamon, cloves and nutmeg. Bake in two layers, put to- gether with alternate layers of the white cake and frosting. — Mrs. H. C. Irby.
Neapolitan Cake. — Whites of six eggs, two cups of sugar, one cup of butter, one cup sweet milk, three cups of flour, one tea- spoonful of baking powder.
Dark Part of Cake. — Yolks of six eggs beaten lightly, one cup brown sugar, half cup butter, half cup molasses, half cup coffee, two and one-half cups flour, one cup raisins, one cup currants,