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Dublin Cake Recipe
|Sifted all purpose flour||3 1⁄2 Cup (56 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Sultana raisins||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Currants||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Candied fruit peel||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Grated lemon rind||1|
|Mixed spice||1⁄2 Teaspoon|
|Irish stout||2 Tablespoon|
Serving size: Complete recipe
Calories 5941 Calories from Fat 1847
% Daily Value*
Total Fat 210 g323.2%
Saturated Fat 123.1 g615.6%
Trans Fat 0 g
Cholesterol 1329.7 mg
Sodium 2041.9 mg85.1%
Total Carbohydrates 981 g326.9%
Dietary Fiber 45 g180.1%
Sugars 523.9 g
Protein 93 g185.2%
Vitamin A 133.9% Vitamin C 258.3%
Calcium 62.4% Iron 198%
*Based on a 2000 Calorie diet
Add the eggs, one at a time with a teaspoon of the flour, and beat well between each egg.
Sift flour with salt, soda and spice.
Fold into egg mixture.
Moisten with 2 to 3 tablespoons of the stout.
Stir in fruit.
Put into an oiled pan (9 inch) that is lined with wax paper.
Bake at 350° for 2 1/2 to 3 hours.
Reduce the heat in the last hour.
When cold this is sliced and buttered like bread.