Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| 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-half pound of chopped raisins
- half pound of figs
- half pound of nuts
- one teaspoon each of cloves
- four cups of sugar
- two cups sugar
- half cup butter
- one cup milk
- one teaspoon baking powder
- three cups flour
- one cup seeded raisins chopped fine
- three tablespoons molasses
- one-half cups sugar
- four teaspoons sweet milk
- two teaspoons baking powder
- one cup sugar
- two tablespoons butter
- one pound powdered sugar sifted
- three-quarters pound flour
- three-quarters cup sweet milk
- one pound of sugar
- one grated nutmeg
- four eggs
- one grated cocoanut
- one small can of grated pineapple
- two layers
- five eggs beaten separately
- two eggs
- two lemons
- half pound butter
- eight eggs
- two heaping teaspoons baking powder
- one cocoanut
- three eggs well beaten
- cloves
- nutmeg
- cinnamon
Directions
low layers. Add to what is left one-half pound of chopped raisins, half pound of figs, half pound of nuts (reserve half of fruit to use later in icing), one teaspoon each of cloves, spice, one grated nutmeg. Put together with icing made as follows : Whites of four eggs, four cups of sugar, one grated cocoanut, one small can of grated pineapple. As you stack layers, sprinkle cocoanut, pineapple, raisins, figs and nuts. — Mrs. A. J. McGehee.
Ribbon Cake. — Two cups sugar, four eggs, half cup butter, one cup milk, one teaspoon baking powder, three cups flour. Bake two layers and to the balance of batter add one cup seeded raisins chopped fine, teaspoon each of cinnamon, spice, cloves, three tablespoons molasses. Stack up with jelly or icing. — Mrs. Sam Lancaster.
Lemon Cake. — One and one-half cups sugar, one of butter, two and one-half , cups of flour, five eggs beaten separately, four teaspoons sweet milk, two teaspoons baking powder. For Jelly : One cup sugar, two tablespoons butter, two eggs, juice of two lemons; beat together and boil until like jelly. — Mrs. B. P. Cantrell.
Portugal Cake (fine grain loaf cake). — One pound powdered sugar sifted and half pound butter, beaten together ; add beaten yolks of eight eggs, three-quarters pound flour. Beaten whites of eggs stirred in lightly last thing. Bake slowly an hour or more, according to thickness.
Cocoanut Cake. — Whites of eight eggs, two cups sugar, half cup butter, three-quarters cup sweet milk, three cups flour, two heaping teaspoons baking powder, one cocoanut. To make fill- ing : Whites of three eggs well beaten ; add one pound of sugar, beat light and to this add the milk of one cocoanut and the grated cocoanut, leaving out enough dry cocoanut to sprinkle on top. — Mrs. H. R. Lancaster.
Cocoanut Cake. — Make a large loaf cake, using any good white cake recipe. The next day after baking, with a sharp