Gold Cake
From Royal cook book, 1930
Makes 1 eight-inch cake or 1 small loaf or 2 eight-inch layers.
Presented as published in 1930. 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
2515Calories
40 gProtein
279 gCarbs
141 gFat
Full nutrition (34 nutrients)
Calories2515 kcal
Protein40 g
Carbohydrates279 g
Fiber0 g
Sugars106 g
Total Fat141 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1333 mg
Potassium499 mg
Calcium842 mg
Iron3 mg
Magnesium68 mg
Phosphorus1227 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 19. The excerpt below is the record exactly as published.
Gold Cake : % cup shortening 84 cup sugar 6 egg yolks ¥ teaspoon lemon or vanilla extract 134 cups pastry flour 2 teaspoons Royal Baking Powder 4% teaspoon salt ¥% cup milk
Cook this with the app: pantry check, scaling, and the assistant.