Try this Old English Spice Cake with Currant Hard Sauc recipe, or contribute your own.
Suggest a better descriptionHere I adapted an 18th century English spice cake recipe which also makes nice cupcakes. Powder saffron, work into butter. Cream butter and sugar, add eggs, one at a time. Add vanilla and caraway. Sift together dry ingredients. Add dry ingredients to batter alternately with milk. Mix in zest. Pour into greased, floured sheet cake or cupcake pan. Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with dollop of Currant Hard Sauce. CURRANT HARD SAUCE: Powder saffron, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993. Posted to MM-Recipes Digest by "John Weber"
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Serving Size: 1 Serving (1975g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2696 | ||
Calories from Fat: 926 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.9g | 137 % | |
Saturated Fat 31.5g | 158 % | |
Monounsaturated Fat 38.5g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 2134.7mg | 74 % | |
Potassium 1805.2mg | 48 % | |
Total Carbohydrate 273.1g | 80 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 263.4g | ||
Protein 161g | 230 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2696
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