Preserved exactly as written in the original source
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Mix together one cup sugar, one-half cup shortening, one egg
Add one cup sour cream
Beat
Add two cups flour, saving a little to mix with one cup nuts and one cup seeded raisins
Add one teaspoon baking soda
Add one teaspoon cinnamon
Add one-half teaspoon cloves
Add one-half teaspoon nutmeg
Add salt
Modern guidance to help you succeed with this vintage recipe
The sour cream serves triple duty: its acidity reacts with baking soda to create lift, its fat contributes to a tender crumb, and its tanginess balances the sweetness. Coating the nuts and raisins in flour prevents them from sinking during baking by creating friction that suspends them in the batter. The combination of spices—cinnamon, cloves, and nutmeg—not only adds warmth but also masks any potential metallic flavor from the chemical leavening reaction.
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavors will meld and improve after 24 hours of rest.
Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. The sour cream and spices act as natural preservatives. Bring to room temperature before serving for best flavor and texture.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavors will meld and improve after 24 hours of rest.
Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. The sour cream and spices act as natural preservatives. Bring to room temperature before serving for best flavor and texture.
