Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Water | 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
- 1/2 cupful of butter
- 1-1/2 cupfuls of sugar
- 1 cupful of water
- 3 cupfuls of flour
- 2 teaspoonfuls of baking powder
- two ounces of melted chocolate may be used instead of the lemon-juice
- two tablespoonfuls of molasses
- one cupful of liquid
- one half teaspoonful each of ground cloves
- one teaspoonful of soda instead of the baking-powder if molasses is used
- 4 eggs
- 1 lemon
- three quarters of the flour
- one half hour
- cloves
- cinnamon
- allspice
Directions
1/2 cupful of butter. 1-1/2 cupfuls of sugar. 1 cupful of water or milk. 3 cupfuls of flour. 2 teaspoonfuls of baking powder. 4 eggs. Juice and rind of 1 lemon.
Beat the butter and sugar to a cream; add the beaten yolks; then add slowly the water and three quarters of the flour. Beat it a long time until very smooth and light; then add the lemon and the rest of the flour in which the baking-powder is mixed; beat well together, and lastly add the whipped whites of the eggs. Bake in gem-pans, putting a tablespoonful of the mixture into each pan. Raisins may be added to this cake, or two ounces of melted chocolate may be used instead of the lemon-juice, making it chocolate cake; or it may be made into spice cakes by using two tablespoonfuls of molasses with enough water to give one cupful of liquid; add also one half teaspoonful each of ground cloves, cinnamon, and allspice, and a few currants if desired; use one teaspoonful of soda instead of the baking-powder if molasses is used. Bake in a moderate oven about one half hour, and see that the cakes rise evenly and are of the same size. Turn them out of the pans bottom side up, and frost the bottom and sides with royal icing while they are still warm. For chocolate or spice cakes, use chocolate icing.