Sunshine Cake
From The Fredericksburg home kitchen cook book, 1921
A light and fluffy cake.
Presented as published in 1921. 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
1683Calories
33 gProtein
256 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1683 kcal
Protein33 g
Carbohydrates256 g
Fiber0 g
Sugars107 g
Total Fat61 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1462 mg
Potassium449 mg
Calcium970 mg
Iron12 mg
Magnesium69 mg
Phosphorus618 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate301 mcg
Choline22 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 49. The excerpt below is the record exactly as published.
Sunshine Cake. 3 tablespoons shortening, % cup sugar, yolks of 3 eggs, 1 teaspoon flavoring extract, y2 cup milk, iy2 cups flour, 3 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.