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Nuts and Raisins Cake

From Delicacies, 1929

Serves 2

Recipe attributed to Mrs. Glendon Con hi in.

Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 42. The excerpt below is the record exactly as published.

1 c. boiling water % tsp. cinnamon 1 c. sugar Vanilla y2 c. butter \y2 c. flour Cut nuts and raisins. Pour boiling water over soda and add to nuts and raisins. Let cool. Beat eggs, add sugar, butter and cinnamon. Combine mixtures. Add flour and flavoring. Put together with 7 min. icing. — Mrs. Glendon Con hi in. Up-Side-Down-Cake 1 cup brown sugar 1 large can crushed }i pound butter pineapple Melt sugar and butter in iron frying pan and add pine- apple. Simmer slowly until batter is mixed. Batter 4 tbsp. pineapple juice 1 cup flour 3 eggs, beaten separately 1 tsp. baking powder 1 cup white sugar % tsp. salt Mix sugar, juice and egg yolks — add flour sifted with baking powder and salt. Last add the beaten whites. Pour onto the pineapple and sugar mixture and bake in moderate oven 20 minutes. When done, turn on to serving plate and cover with whipped cream — smooth or through a pastry tube. — Mrs. I I'm. F. Wahrenberger. Apple-Sauce Cake l/<2 cups apple sauce 1 tsp. cinnamon 2 tsp. soda dissolved in Yz tsp. allspice apple sauce 3 tbsp. chocolate Mix above ingredients in one dish. Cream 1 cup of sugar and 1 _> cup of Crisco; add the oth- er mixture to this and stir well. Stir into this. 2 cups of flour, mix well and add 1 cup of chopped walnuts. Bake in a moderate oven about 45 minutes. — Mrs. Russell Engter. —102— Thursday C lub Delicacies Cakes Spanish Cake 1 cup Crisco 3 cups flour 2 cups sugar 1 tsp. baking powder 1 cup milk 1 tsp. cinnamon 1 tsp. vanilla
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