Estimated Nutrition (whole recipe, rough)
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 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Fruits | 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
- ¼ lb cherries
- 1 lb local dried fruits (or raisins)
- 1 cup rum
- 1½ lbs. brown sugar
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ lb flour
- 12 eggs
- ¼ lb orange or lemon peel
- ½ lb butter
Directions
Grind dried fruits and soak it in 3 cups of rum. Store in an air tight container for three weeks.
Prepare the caramel by heating the sugar until it turns dark brown.
Cream the butter and sugar. Add the eggs, soaked fruits, and rum. When it is well blended, pour the caramel.
Add the flour with the baking powder and mixed spice.
Fold in the cherries.
Pour mixture in a baking pan and bake in a slow oven (about 300 degrees F.) for two hours. Remove cake from pan after two days.
Category:Guyanese Recipes
Category:Guyanese Desserts