Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | 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
- one pound of butter
- one pound of sugar
- one pound of flour browned
- five pounds of seeded raisins
- one-half pounds of shredded citron peel
- two teaspoonfuls of melted chocolate
- one pound of crys- tallized cherries
- one pound of crystallized diced pineapple
- one pound of blanched almonds cut fine
- one pound of shelled pe- cans cut small
- one tablespoonful of powdered cinnamon
- one-half tablespoonful of allspice
- two teaspoonfuls of rose water
- one-half cups sugar
- one-half cup butter
- one-half cups milk
- two teaspoons bak- ing powder
- a handful of sugar on whites of eggs before beating
- twelve eggs beaten separately
- one glass of grape jelly
- one scant tablespoonful of grated nutmeg
- one scant teaspoonful of powdered cloves
- one glass of grape juice
- three yolks of eggs
- one cake chocolate
- three eggs
Directions
The cake is made as follows : One pound of butter, one pound of sugar, one pound of flour browned and sifted, twelve eggs beaten separately, five pounds of seeded raisins, one and one-half pounds of shredded citron peel, one glass of grape jelly, two teaspoonfuls of melted chocolate, one pound of crys- tallized cherries, one pound of crystallized diced pineapple, one pound of blanched almonds cut fine, one pound of shelled pe- cans cut small, one tablespoonful of powdered cinnamon, one scant tablespoonful of grated nutmeg, one-half tablespoonful of allspice, one scant teaspoonful of powdered cloves, one glass of grape juice and two teaspoonfuls of rose water. Soak the almonds over night in the rose water, and the fruit in the grape juice for the same length of time. Cream the butter and sugar thoroughly, add the well-beaten yolks of the eggs, then the spices, grape jelly and chocolate. Next add the beaten whites of the eggs and part of the flour. Roll the fruit in the rest of the flour, mixing it into the cake in. small quantities at a time. Add the nuts last. Bake or steam the cake from four to six hours in small or large moulds. If steamed, dry off iln a slow oven for one hour. — Betty Lyle \Yilson, in Ladies' Home Journal.
50 THE ARIZONA COOK BOOK
MRS. ERGMAXX. JR.'S CHOCOLATE LAYER CAKE.
One and one-half cups sugar, one-half cup butter, three yolks of eggs, save whites for icing ; one and one-half cups milk, one cake chocolate, melted ; flavor with vanilla, two teaspoons bak- ing powder, and flour to make stiff enough to bake.
Icing for Cake.
Whites of three eggs and powdered sugar (do not beat eggs before using sugar), put a handful of sugar on whites of eggs before beating; use enough sugar to make icing as hard as wanted. — Mrs. Ergnann, Jr., Los Angeles, Calif.