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Queen's Cakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.6971
Energy (kCal)1476.176
Carbohydrates (g)98.1527
Total fats (g)110.0301
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees farenheit. Grease 36 miniature (1 3/4 x 3/4-inch) muffin tins. | 2. In medium bowl, combine flour, baking soda and salt; set aside. | 3. In a large mixing bowl, beat butter, sugar and extracts together until light and fluffy. Gradually beat in sour cream. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in currants and cherries. | 4. Spoon into prepared tins, filling almost full. Sprinkle lightly with decorating sugar. | 5. Bake cakes 18 to 22 minutes or until golden brown. Remove from tins and cool on racks. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 cups - - - -
    baking soda 1/4 teaspoon 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    butter 2/3 cup softened 912.0 41.903999999999996 28.496 76.8
    sugar 2/3 cup granulated 213.2 40.0053 6.6733 3.3280000000000003
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    almond extract 1/4 teaspoon - - - -
    cream 2/3 cup sour 303.6 7.0993 3.7413 29.67
    currant 1/2 cup dried 35.28 8.6128 0.784 0.2296
    maraschino cherry 1/3 cup chopped blotted - - - -
    decorator sugar 3 tablespoons coarse - - - -

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



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