{"id":7425,"slug":"cherry-cake","title":"CHERRY CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["kuchen dough","two pounds of cherries","sugar (for sprinkling)","four eggs","a cup of sugar","cherry juice"],"ingredients_norm":["kuchen dough","cherry","sugar","egg","cherry juice"],"steps":["Line a cake-pan, which has been well-buttered, with a thin layer of kuchen dough.","Stone two pounds of cherries and lay them on a sieve with a dish underneath to catch the juice.","Sprinkle sugar over them and bake.","In the meantime beat up four eggs with a cup of sugar, beat until light and add the cherry juice.","Draw the kuchen to the oven door, pour this mixture over it and bake."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w65:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"905a0ac5f10aef107f626a2761a2fcce0716a36fedd3a7ca21d95833c2d16e1e","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:02:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cherry-cake"}