Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Brandy | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pastry | not in our table | 0 |
| Brandy | 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
- =
- 6 tablespoons butter
- 1 cup sugar
- 4 eggs
- 1 1/4 cups sifted pastry flour
- 3/4 teaspoon baking powder
- 1/4 cup sifted white cornmeal
- 1/8 teaspoon freshly grated nutmeg (or 1/4 teaspoon prepared ground nutmeg)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 2 teaspoons brandy, preferably apple brandy
- =
Directions
Thoroughly cream butter and sugar until fluffy.
Beat in the eggs, one at a time .
Sift together the flour, baking powder, and corn meal.
Blend by hand the dry ingredients into the batter alternately with the brandy and vanilla.
Pour into a greased shallow cake pan.
Bake at 325 degrees F for 1 1/2 hours.
Remove from oven and allow to cool for 10 minutes.
Invert on a cake rack and strip of the wax paper.