Dark Wedding Cake

Name: Dark Wedding Cake
Ingredients: pound cake mixture (genuine); one-half of a pint of Porto Rico molasses; two ounces of cinnamon; two ounces of allspice; two ounces of cloves; one teaspoonful of vanilla; one teaspoonful of almond; one and one-half pounds of currants; one and one-half pounds of seedless raisins; three-fourths of a pound of sliced citron; one glass of sherry wine; one glass of brandy

From Perfection in baking, 1895

Presented as published in 1895. 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

4815Calories

40 gProtein

1050 gCarbs

18 gFat

Full nutrition (35 nutrients)

Calories4815 kcal

Protein40 g

Carbohydrates1050 g

Fiber64 g

Sugars740 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat5.4 g

Omega-30.4 g

Cholesterol0 mg

Sodium1467 mg

Potassium13678 mg

Calcium2234 mg

Iron50 mg

Magnesium1487 mg

Phosphorus1369 mg

Zinc7.5 mg

Copper4.8 mg

Manganese45 mg

Vitamin D0 mcg

Vitamin C1269 mg

Vitamin A102 mcg

Vitamin E13 mg

Vitamin K105 mcg

Vitamin B64.2 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)14 mg

Folate73 mcg

Choline143 mg

Caffeine0 mg

Alcohol74 g

Water1068 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 21. The excerpt below is the record exactly as published.

Dark Wedding Cake. Take pound cake mixture (genuine) and add one-half of a pint ot Porto Rico molasses, two ounces of cinnamon, allspice and cloves, one teaspoonful of vanilla, one teaspoonful of almond, one and one- half pounds of currants, one and one-half pounds of seedless raisins, three-fourths of a pound of sliced citron, all mixed well; one glass of sherry wine, one glass of brandy

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