French Cake
A rich, moist French cake with cocoa, cinnamon, and nuts, perfect for dessert or tea time, offering warm flavors and a tender crumb that appeals to all ages.
Ingredients
Instructions
- Beat sugar and egg together until well combined.
- Add cocoa, cinnamon, and milk slowly, stirring continuously.
- Stir in flour gradually until the batter is smooth.
- Dissolve baking soda in the melted grape jelly and add to the batter.
- Pour the batter into a loaf pan.
- Scatter nuts over the top of the batter.
- Bake at 350° to 400°F for 40 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half the milk with cream. Ensure to sift the cocoa and flour to avoid lumps in the batter. If you prefer a nut-free option, you can replace the nuts with chocolate chips for an extra treat. Additionally, experiment with spices like nutmeg for a unique twist. Serve with a side of whipped cream for a delightful contrast.
Serving Suggestions
Serve slices of French Cake with a drizzle of lemon sauce cooked for a zesty kick. This cake pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a more festive touch, top with fresh berries or a scoop of vanilla ice cream. It also complements a light salad or can be enjoyed as a dessert after Rice Soup With Boiled Eggs.
Storage & Reheating
Store any leftover French Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds or warm in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of French Cake contains roughly 1467 calories, with 29g protein, 250g carbohydrates, and 38g fat. It is an excellent source of iron (63% of the Daily Value), protein (57% of the Daily Value), and calcium (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 885mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. For best results, try using a mix of both flours or add an extra tablespoon of liquid to the batter to keep it moist.
What can I use instead of grape jelly?
If grape jelly is not available, you can substitute it with any fruit jam or preserves, such as raspberry or apricot. Honey or maple syrup can also work as alternatives, but they may alter the flavor slightly.
How do I know when the cake is done baking?
To check if the French Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).