Eggless, milkless spice cake

Yield: 1 7inch tube

Measure Ingredient
1.00 cup Water or beer
2.00 cup Raisins
1.00 cup Packed brown sugar
⅓ cup Butter or shortening
½ teaspoon Each cinnamon and allspice
½ teaspoon Salt
⅛ teaspoon Nutmeg
2.00 cup Cake flour, sifted
1.00 teaspoon Double action baking powder
1.00 teaspoon Baking soda
1.00 cup Chopped almonds (optional)
\N \N Caramel Icing
1.00 cup Chopped dates
1.00 cup Chopped figs
1.00 cup Chopped citron



Recipe from the Joy of Cooking

Comment: the spice level is very subtle. For a spicier version, increase the amount of spice and/or add in some stronger ones such as ginger, anise, cloves.

Preheat oven to 325 degrees.

Boil for 3 minutes the water (beer), raisins, brown sugar, butter, spices, and salt. Cool.

Sift together the cake four, baking powder and baking soda.

Stir the flour gradually into the other ingredients. Stir until smooth. Add almonds. [If making the fruit cake variation, add the remaining ingredients.]

Bake in a greased tube pan for 1 hour or more. Frost with caramel icing.

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