Eggless, butterless and milkless cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown sugar |
| 1 | cup | Water |
| 2 | cups | Seedless raisins; chopped |
| ½ | cup | Shortening |
| ¼ | teaspoon | Nutmeg |
| ½ | teaspoon | Ground cloves |
| 1 | pinch | Salt |
| 1 | teaspoon | Baking soda in a little hot water (1 or 2 tblsp) |
| 2 | cups | Flour |
| ½ | teaspoon | Baking powder |
Directions
This comes from the Wesley Cookbook (by Florence Cerda)
Put brown sugar, water, raisins, shortening, nutmeg, cloves and salt in saucepan. Boil together 3 minutes, then cool. When cold, add soda-hot water mixture. Sift together flour and baking powder. Mix into batter. Bake in moderate oven at 375 degrees for 45 minutes.
Note: This was used in World Wars I and II. It was called the Less Cake.
Posted to Bakery-Shoppe Digest V1 #196 by vergie1@... (Vergie A Ewing) on Aug 18, 1997