Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************
Brrr! ... It's cold even here in California. This Nectar Cake is full of nice spices, raisins and nuts, just perfect for a cold day, so turn on your ovens and bake a delicious cake. It will warm up your kitchen while you watch the last days of the Winter Olympics, too.
Happy Thursday!
Nectar Cake
3/4 cup sugar
1/2 cup butter
1 egg, well beaten
1/2 cup chopped nuts
1 1/2 cups raisins
1/2 teaspoon vanilla
1 2/3 cups flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 tsp. baking soda
1/2 tsp. salt
1 cup hot water
Combine raisins and hot water. Boil 10 minutes, remove from fire, drain and cool. Save 3/4 cup of water in which raisins were cooked. Cream butter and sugar. Add egg. Sift flour, measure, and sift with baking soda, spices, and salt. Add raisins, raisin water, vanilla, and nuts. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F.) about 30 minutes. Ice with powdered sugar icing. Ann Bastias, Grass Valley, Cal.
More Vintage Recipe Participants:
Happy Thursday!
Nectar Cake
3/4 cup sugar
1/2 cup butter
1 egg, well beaten
1/2 cup chopped nuts
1 1/2 cups raisins
1/2 teaspoon vanilla
1 2/3 cups flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 tsp. baking soda
1/2 tsp. salt
1 cup hot water
Combine raisins and hot water. Boil 10 minutes, remove from fire, drain and cool. Save 3/4 cup of water in which raisins were cooked. Cream butter and sugar. Add egg. Sift flour, measure, and sift with baking soda, spices, and salt. Add raisins, raisin water, vanilla, and nuts. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F.) about 30 minutes. Ice with powdered sugar icing. Ann Bastias, Grass Valley, Cal.
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| Vintage Puddings |
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| Grampy Apple Custards (Broken Link) |
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| Chocolate Custard |
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| Roast Chicken w/Lemon Herb Sauce |
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| Nectar Cake |
This is delight full and Joanne being ur sweetfren too, am inviting u here for her little party(its her birthday dear -i know that u know dear) which is a suprise party for her ...do leave her a wish in the sprinkles ok.....my feeds arent working so am trying my best to find all her pals to leave her a wish in the sprinkles before she gets there or even after....will ya help too to make it a little sucess....and leave her a wish too?
ReplyDeletehttp://vanillastrawberryspringfields.blogspot.com/2010/02/joannes-birthday-middle-eastern-chicken.html?showComment
Sounds like the perfect dessert to follow a hot bowl of soup on a cold winter day!
ReplyDeleteA great dessert... Was a bad winter all around... tee hee, but I am warm enough to enjoy this with the air conditioner on.
ReplyDeleteThanks for your comment. I have been meaning to link up my old recipes and needed this reminder. Nectar cake sounds wonderful!
ReplyDeleteThis sounds like an awesome combination of flavors - with that storm expected tonight I think I will go bake one right now?
ReplyDeleteI kept looking for peach or apricot nectar in this recipe. Finally figured out the nectar must be the raisin water :) Sounds like it'd be good, especially with the icing.
ReplyDeleteI wonder why it's called Nectar cake? Sounds good anyway!
ReplyDeleteI've been out of the blogging world for a little while but am back now. It's so fun to catch up on my favorites, yours being one of them.
Sometimes a good spice cake is all you really want to warm you up. This sounds quite delicious.
ReplyDelete