Bentley Cake
From McDougall's cookery book, 1950
Size of tin—5 inches diameter, 2 inches deep. Regulo Mark 4 360° Fahr. Middle shelf.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
824Calories
20 gProtein
134 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein20 g
Carbohydrates134 g
Fiber2 g
Sugars81 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol417 mg
Sodium835 mg
Potassium326 mg
Calcium315 mg
Iron4.7 mg
Magnesium31 mg
Phosphorus595 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.2 mcg
Vitamin C3.5 mg
Vitamin A270 mcg
Vitamin E1.5 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.4 mg
Folate164 mcg
Choline314 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 11. The excerpt below is the record exactly as published.
BENTLEY CAKE 2 ozs. McDougall’s Self-raising Flour. 2 ozs. Castor Sugar. 2 Eggs. 4 tablespoonfuls Whipped Cream. 2 tablespoonfuls Jam. A few Shredded Almonds
Cook this with the app: pantry check, scaling, and the assistant.