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1 hours
Prep: 20 minutes
Cook: 40 minutes
841 calories per serving view nutrition facts
1 cake
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| 3/4 | cup | light cream | |
| 1/2 | cup | butter | |
| 1/4 | cup | sugar | |
| 1 | teaspoon | salt | |
| 1 | package | yeast, active dry | |
| 1/4 | cup | water | |
| 2 | large | eggs | |
| 1/4 | teaspoon | nutmeg | |
| 1/4 | teaspoon | cinnamon | |
| 1/4 | teaspoon | cloves | |
| 1/8 | teaspoon | mace | |
| 4 | cups | flour, all-purpose | |
| 1/3 | cup | currants |
Combine ingredients together.
First dry ingredients, then wet ingredients.
Once a batter is made, pour into cake pan.
Bake for 40 minutes.
Invert, and cool.
| % Daily Value* | |
| Total Fat 36.0g | 55% |
| Saturated Fat 21.0g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 810mg | 34% |
| Total Carbohydrate 112.0g | 37% |
| Dietary Fiber 4.0g | 16% |
| Sugars 13.0g | |
| Protein 18.0g | 37% |
| Vitamin A | 23% | Vitamin C | 29% | |
| Calcium | 9% | Iron | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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