Birthday Cake
A dish built around butter and brown sugar.
contains glutencontains dairycontains eggscontains nutscontains alcohol
Ingredients
US
Metric
- 120 ml butter
- 300 ml brown sugar
- Yolks 2 eggs
- 160 ml milk
- 530 ml flour
- 17 ml baking powder
- 5 ml orange extract
- 5 ml vanilla
- 30 ml Sherry
- 120 ml raisins (seeded and cut in pieces)
- 120 ml walnut meats (cut in pieces)
- 80 ml currants
- 30 ml candied orange peel (finely cut)
- Whites 2 eggs
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ⅔ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter. Gradually add the brown sugar, then beat in the egg yolks.
- Sift the flour with the baking powder. Add it to the butter mixture alternately with the milk.
- Stir in the orange extract, vanilla, and Sherry.
- Mix in the raisins, walnut meats, currants, and candied orange peel.
- Beat the egg whites until stiff, then fold them into the batter.
- Pour the batter into a buttered and floured angel-cake pan.
- Bake in a slow oven for 1¼ hours.
Nutrition (estimated, per serving)
| Calories | 472 |
|---|---|
| Protein | 6.0 g |
| Fat | 17.4 g |
| Carbs | 76.2 g |
| Fiber | 2.6 g |
| Sodium | 240 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States