{"id":3917,"slug":"groom-s-cake","title":"GROOM'S CAKE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 pound Cottolene.","1 pound brown sugar rolled.","Yolks 12 eggs well beaten.","2 cups N. O. Molasses.","1 pound flour.","1/2 tablespoon cinnamon.","1 teaspoon cloves.","1/2 tablespoon mace.","1 teaspoon salt.","1 teaspoon soda.","Whites 12 eggs beaten stiff.","2-1/2 pounds seeded raisins.","3 pounds currants.","1 pound citron thinly sliced and cut in shreds.","1/2 pound candied cherries cut in quarters.","1/4 pound candied orange peel finely chopped.","1/4 pound candied lemon peel finely chopped.","1/4 cup brandy."],"ingredients_norm":["shortening","brown sugar rolled","yolks eggs well","n. o. molasses","flour","cinnamon","clove","mace","salt","soda","whites eggs beaten stiff","raisin","currant","citron thinly sliced and cut in shred","candied cherries cut in quarter","candied orange peel","candied lemon peel","brandy"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly; add egg yolks, continue stirring and beating, add molasses, flour mixed and sifted with spices, salt and soda; fold in the whites of eggs and lastly add the fruit except citron.","Turn mixture into a well-greased pan lined with several thicknesses of heavy paper, put citron into mixture in layers, having a layer of batter on top.","Divide the mixture equally in two tube pans, eight inches in diameter, filling pans two-thirds full.","Bake two and three-quarter hours."],"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/31534","source_ref":"pg:31534:170","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"16ed4e4a80c799f6ab8ab4ece0b8f46539911dc1d04baeb2d511e5e982908e3f","created_at":"2026-08-02T15:47:12Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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/groom-s-cake"}