Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
932
Calories
29g
Protein
26g
Fat
143g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- =
- 3 tablespoons soft butter
- 2/3 cup sugar
- 2 egg yolks
- 1¼ cups flour
- ¼ teaspoon salt
- 2½ teaspoons baking powder
- ½ cup milk
- 1 teaspoon vanilla
- 2 egg whites
- 1½ cups cherries -- cooked and pitted
- =
Directions
1
Cream butter and sugar. Beat in the egg yolks.
2
Sift together 3 times the flour, salt and baking powder.
3
Add flour alternately with the milk to the creamed mixture, beating after each addition. Add the vanilla. Beat egg whites stiff and fold in.
4
Drain the cherries. Place them in a buttered spring-form cake pan. Pour the batter over them. Swish the batter with a fork to distribute cherries through the cake.
5
Bake 35 to 40 minutes in a preheated 375º oven.
Recipe sourced from
fandom