Gold Cake
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. C.-P. Brock, Pores Knob Club
Presented as published in 1947. 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
3011Calories
23 gProtein
491 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories3011 kcal
Protein23 g
Carbohydrates491 g
Fiber4 g
Sugars308 g
Total Fat111 g
Saturated Fat2.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol15 mg
Sodium54 mg
Potassium437 mg
Calcium186 mg
Iron17 mg
Magnesium53 mg
Phosphorus324 mg
Zinc2 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate440 mcg
Choline46 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 17. The excerpt below is the record exactly as published.
GOLD CAKE Measure 2 cups cake flour and 1% cups sugar into sifter. Put into mix- ing bowl. Blend with % cup shorten- ing. Add 3 unbeaten egg yolks and % cup milk. Mix until all flour is damp- ened. Beat 1 minute. Add % cup milk
Cook this with the app: pantry check, scaling, and the assistant.