Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1020
Calories
30g
Protein
29g
Fat
153g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Meat | 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
- ½ cup butter
- 1¼ cups brown sugar
- Yolks 2 eggs
- ⅔ cup milk
- 2¼ cups flour
- 3½ teaspoons baking powder
- 1 teaspoon orange extract
- 1 teaspoon vanilla
- 2 tablespoons Sherry
- ½ cup raisins, seeded and cut in pieces
- ½ cup walnut meats, cut in pieces
- ⅓ cup currants
- 2 tablespoons candied orange peel, finely cut
- Whites 2 eggs
Directions
1
Follow directions for making butter cake mixtures. Bake in a buttered and floured angel-cake pan in a slow oven one and one-quarter hours. Cover with Ornamental Frosting (see p. 532).
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg