Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 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 |
| Water | 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
- three pounds dry flour
- one pound butter
- one pound sugar
- three pounds seeded raisins
- two pounds currants
- three-fourths pound blanched almonds
- one pound citron
- one tablespoon of allspice
- one teaspoon of cloves
- two tablespoons cinnamon
- one wineglass of lemon juice
- one wineglass of grape juice
- three teaspoons of royal baking powder
- a teaspoon of soda dissolved in a table- spoon of water
- one dozen eggs
- two nut- megs
- one coffee-cup of molasses
Directions
Three pounds dry flour, one pound butter, one pound sugar, three pounds seeded raisins, two pounds currants, three-fourths pound blanched almonds, one pound citron, one dozen eggs, one tablespoon of allspice, one teaspoon of cloves, two tablespoons cinnamon, two nut- megs, one wineglass of lemon juice, one wineglass of grape juice, one coffee-cup of molasses, with the spices in it; steep gently twenty or thirty minutes, not boiling hot; beat the eggs very light, put the fruit in last, stirring it gradually, also a teaspoon of soda dissolved in a table- spoon of water. The fruit should be well floured ; if necessary add flour after the fruit is in; butter a sheet of paper and lay it in the pan. Lay in some slices of citron, then a layer of the mixture, then layer of the citron until the pan is nearly full. Bake three or four hours, according to the thickness of the loaves, in a tolerably hot oven and with steady heat. Let it cool in the oven gradually. Ice when cold. It improves this cake very much to add three teaspoons of Royal Baking Powder. — Mrs. Sam Blair.