Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Tea | 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
- two cups of powdered sugar
- two cups of flour
- three-fourths cup of butter
- one cup of corn starch
- one cup of milk
- two cups of brown sugar
- one cup of butter
- half cups of flour
- one teaspoonful of nutmeg
- one cup of raisins
- one cup of sugar
- one tablespoonful melted butter
- half cup of milk
- one-half cups of flour
- one tablespoonful of lemon juice
- one tablespoonful of corn starch wet in cold water
- one teaspoonful of butter
- six eggs
- two layers
- four eggs
- two teaspoonsful of baking powder
- three cupsful of exchange cook book
- two layers in the same pans in which the white was baked
- one thick layer of each cake
- two eggs
- two tea spoonsful baking powder
- one orange
- one egg
Directions
White layers. Whites of six eggs, two cups of powdered sugar, two cups of flour, three-fourths cup of butter, one cup of corn starch, one cup of milk, teaspoonful of baking powder. This makes two layers. Fruit layers: Two cups of brown sugar, one cup of butter, one of milk, four eggs, three and a half cups of flour, two teaspoonsful of baking powder, one teaspoonful of nutmeg and cinnamon mixed, three cupsful of
Exchange Cook Book.
raipinB seeded and chopped, and dredged with flour. Bake in two layers in the same pans in which the white was baked. Put together with icing, alternating the fruit and white. Some persons bake only one thick layer of each cake, using large, square pans. Put together with icing.
Another variety of this cake is made by using only one cup of raisins, one of currants and one of sliced citron.
ORANG^E CAKE.
Two eggs, one cup of sugar, one tablespoonful melted butter, half cup of milk, one and one-half cups of flour, two tea spoonsful baking powder, tablespoonful of orange juice, and a little of the grated rind. Mix in the order given; bake in a round jelly cake pan, split and fill with the orange cream. Orange cream: Put in a cup the grated rind of half and the juice of one orange, one tablespoonful of lemon juice, and fill with water. Strain and put on to boil; add one tablespoonful of corn starch wet in cold water, stir in the boiling juice and cook over hot water ten minutes. Beat the yolk of one egg with two heaping tablespoonsful of sugar, stir into the starch, add one teaspoonful of butter, re- move and cool. Fill the cake with the cream and frost. — Mrs. M. E. Harlon.