{"id":4574,"slug":"fruit-cake-white","title":"Fruit cake (white).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of butter","one pound of sugar","one pound of flour","one-half teaspoonful of baking powder","ten eggs","one-quarter pound of currant sultana raisins","one pony of rum","one-quarter pound of chopped glacé fruits"],"ingredients_norm":["butter","sugar","flour","baking powder","egg","currant sultana raisin","pony of rum","glace fruit"],"steps":["Work the butter and the sugar together until creamy.","Then add the eggs two by two, and work well.","Then add the rum.","Finally the flour, baking powder and fruit.","Mix lightly, and bake in a buttered pan lined with paper."],"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/39550","source_ref":"pg:39550:w20:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6713b40adeebc2a56680e0b3b3ac6309740f4453fe4ae4367d3fc6fd05afa460","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/fruit-cake-white"}