{"id":3833,"slug":"nut-and-raisin-cake","title":"NUT AND RAISIN CAKE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/3 cup Cottolene.","1 cup fine sugar.","3 eggs unbeaten.","1 cup pecan nut meats.","2/3 cup raisins.","2 cups pastry flour.","4 teaspoons baking powder.","3/4 cup milk.","Grated rind of half an orange.","1/2 teaspoon cinnamon.","1/4 teaspoon mace.","1/4 teaspoon salt."],"ingredients_norm":["shortening","fine sugar","eggs unbeaten","pecan nut meat","raisin","pastry flour","baking powder","milk","rind of half orange","cinnamon","mace","salt"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another.","Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly.","Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven.","Spread with"],"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:31534:85","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"0fe50664aa60d3d72db7194e33dc39ba96465c2ec7e27bcd464685945970b8e6","created_at":"2026-08-02T15:45:09Z","updated_at":"2026-08-02T17:11:32Z","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/nut-and-raisin-cake"}