|EVERY FEW MINUTES|
|EGGLESS MILKLESS BUTTERLESS CAKE|
1 cup water
2 cups raisins
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. cloves or mace
1 cup brown sugar
1/3 cup shortening
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
This is a vintage, recipe from WWII, popularized by rationing of ingredients such as white sugar, milk, etc. As it stands, it is an economical rendition of an everyday cake that may be served dressed up with fruit, puddings, or ice cream, or as a simple base for assembled desserts in which the cake can be sliced and layered.
To make a slightly richer version, the water may be replaced with milk, and the shortening may be replaced with butter.
Place water, raisins, cinnamon, cloves, brown sugar, shortening, nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking powder. Stir into cooked mixture.
Transfer batter to a well-buttered loaf pan and bake at 350°F for 60 minutes or until cake tests done.
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