Try this English Christmas Cake recipe, or contribute your own.
Suggest a better descriptionDissolve yeast in warm water. Stir in two cups flour and set aside to proof. Meanwhile, cream butter with sugar. Add sinnamon, coriander, nutmeg, and caraway seed. Stir in milk or wine. In a separate bowl, beat eggs until smooth and thick and stir them into the butter mixture alter- nately with the proofed yeast mixture. Add remaining flour. Devide the batter between two 10" buttered and floured 10" springform pans. Set in a warm place and allow to rise until double. Bake in a preheated 350 F. oven for about 1 1/2 hours, or until the cake is golden brown and tests done in the middle. Cool slightly in pans before removing to a wire rack. Makes two cakes. Early American Life magazine December 1991 issue per Sam Waring
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 12 | ||
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Calories: 1106 | ||
Calories from Fat: 590 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.6g | 87 % | |
Saturated Fat 40g | 200 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 286.1mg | 88 % | |
Sodium 480.5mg | 17 % | |
Potassium 204.8mg | 5 % | |
Total Carbohydrate 116.5g | 34 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 112.5g | ||
Protein 15.3g | 22 % | |
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: 1106
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