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Sultana Cake (Scottish)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.1092
Energy (kCal)1854.9092
Carbohydrates (g)223.1088
Total fats (g)76.3215
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover the sultanas in water and let them soak overnight. | 2. Bring the water and sultanas to the boil and then strain off the water. | 3. Mix in the butter or margarine while the sultanas are still hot. | 4. Mix in the sugar, beaten eggs and almond essence. | 5. Sift in the flour and salt and then add in the chopped nuts (if desired). | 6. Mix well. | 7. Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper). | 8. Pour in the cake mixture and smooth the top. | 9. Bake in a moderate oven at 350F for 30 minutes. | 10. Reduce the heat to 300F until the centre is firm to the touch. | 11. Empty cake from the baking tin and store in an airtight container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sultana 8 ounces seedless 201.7333 0.0 44.88 1.1333
    butter 4 ounces cut 646.38 29.6995 20.1965 54.431999999999995
    sugar 6 ounces 678.6869 169.7568 0.0 0.0
    self raising flour 6 ounces 201.7333 0.0 44.88 1.1333
    egg 2 beaten 108.68 0.5472 9.5456 7.2276
    nut 2 ounces chopped 219.429 23.1053 3.4871 13.5286
    almond essence 3 drops 201.7333 0.0 44.88 1.1333
    salt 1 pinch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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