Quarter Pound Cake Recipe

Summary

CourseMethod
Dish

Ingredients

 Sultanas3⁄4 Pound
 Raisins1⁄4 Pound
 Currants2 Ounce
 Crystallized cherries/Glace cherries2 Ounce
 Mixed peel2 Ounce, shredded
 Rum/Brandy/ sherry4 Tablespoon
 Butter4 Ounce
 Light brown sugar4 Ounce
 Orange rind1⁄2 Teaspoon, grated
 Grated lemon rind1⁄2 Teaspoon
 Almond essence2 Drop
 Vanilla1⁄2 Teaspoon
 Marmalade1 Tablespoon
 Caramel 1⁄2 Teaspoon
 Eggs2
 Plain flour5 Ounce
 Mixed spice1⁄2 Teaspoon
 Cinnamon1⁄8 Teaspoon
 Nutmeg1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3724 Calories from Fat 943

% Daily Value*

Total Fat 107 g165.1%

Saturated Fat 62.8 g314.1%

Trans Fat 0 g

Cholesterol 667 mg

Sodium 247.7 mg10.3%

Total Carbohydrates 668 g222.8%

Dietary Fiber 30.8 g123.4%

Sugars 442.1 g

Protein 39 g78.6%

Vitamin A 68% Vitamin C 195.6%

Calcium 45.2% Iron 65.6%

*Based on a 2000 Calorie diet

Directions

Prepare and mix ingredients as directed in Method for Fruit Cakes on this .
Fill into 6 in. round or square cake tine lined with 1 thickness of white paper and 1 thickness of brown paper.
Bake in slow oven, Mark 2, 300°F., approx. hours
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