Blackberry Cake

Name: Blackberry Cake
Ingredients: 1% cups sugar; 3 cups flour; Y2 cup butter; 3 teaspoons baking powder; 1 cup blackberry jam; 1 teaspoon salt; 14% cups milk

From Quaker recipes, 1954

Presented as published in 1954. 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

3409Calories

53 gProtein

773 gCarbs

106 gFat

Full nutrition (34 nutrients)

Calories3409 kcal

Protein53 g

Carbohydrates773 g

Fiber2.8 g

Sugars446 g

Total Fat106 g

Saturated Fat6.8 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol296 mg

Sodium3904 mg

Potassium1287 mg

Calcium1357 mg

Iron24 mg

Magnesium165 mg

Phosphorus1106 mg

Zinc5 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D3.5 mcg

Vitamin C55 mg

Vitamin A120 mcg

Vitamin E0.6 mg

Vitamin K3 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)26 mg

Folate623 mcg

Choline73 mg

Caffeine0 mg

Water521 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

BLACKBERRY CAKE 1% cups sugar 3 cups flour Y2 cup butter 3 teaspoons baking powder 1 cup blackberry jam 1 teaspoon salt 14% cups milk

Cook this with the app: pantry check, scaling, and the assistant.