Coffee Cake
From The Central cook book, 1924
Presented as published in 1924. 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
3771Calories
54 gProtein
657 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories3771 kcal
Protein54 g
Carbohydrates657 g
Fiber8.5 g
Sugars337 g
Total Fat115 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium189 mg
Potassium2281 mg
Calcium399 mg
Iron27 mg
Magnesium194 mg
Phosphorus700 mg
Zinc4.1 mg
Copper1.2 mg
Manganese3.5 mg
Vitamin D1 mcg
Vitamin C4.4 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K6.8 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)27 mg
Folate637 mcg
Choline173 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 30. The excerpt below is the record exactly as published.
Coffee Cakes 1 cup brown sugar. 2 eggs. 1/3 cup butter. 1 pint flour. _ 2 level teaspoons baking powder. 1 tablespoon cinnamon. 1 tablespoon spice. 1 teaspoon vanilla. 4 pound dates. 14 pound raisins (seedless). 1 cup nuts. To flour add cinnamon, spice, baking powder; then cut in the butter as for bread. Add raisins, dates and nuts to these. Stir eges and sugar and vanilla, and pour into flour and make into round cakes with the hand, leaving hole in center. Make filling of cup of brown sugar and tablespoon of butter. Cook until creamy, beat, and carelessly coat the top of each, having a rough appearance. Mrs. R. E. PRINnce. Coffee Cake 1 cup brown sugar. Y cup shortening. 1 egg. 1 cup sweet milk. 3 cups flour. 1 cup raisins
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