{"id":6234,"slug":"pound-cake","title":"Pound cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1/2 pound of butter","1/2 pound of sugar","1/2 pound of flour","5 eggs","A little rum","1 teaspoonful of baking powder","1/2 pound of chopped mixed glacé fruits","1/2 pound of raisins"],"ingredients_norm":["butter","sugar","flour","egg","little rum","baking powder","mixed glace fruit","raisin"],"steps":["Beat the butter with sugar until white.","Add the eggs one by one, while beating briskly.","Mix the flour and the baking powder in together.","Last of all add the rum.","To the pound cake batter add one-half pound of chopped mixed glacé fruits, and one-half pound of raisins.","Put in mould and bake in oven for one hour."],"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:w123:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4d00383c14e8b0a931fe93fb1cde985cc485537d090bc0a313ff15efc85f4143","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/pound-cake"}