Eggless butterless and milkless cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar Water |
| ½ | cup | Shortening |
| 2 | cups | Raisins |
| 1 | teaspoon | Cinnamon |
| 3 | cups | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cloves, ground |
Directions
"This is fun to make and everyone who came to my house had a second serving and might have had more but unfortunately by that time it was all gone.
This recipe came from a cookbook published in 1917 during World War 1 when cooks had to skimp." Anne's note: this is also called "War Cake" or "Victory Cake" in some cookbooks. It might be suitable for vegans (is shortening derived from animals?) Into a saucepan, measure sugar, water, shortening and raisins. Boil for 4 minutes. Cool. Sift together and add remaining ingredeints. Bake at 350F for 40 minutes.
Source: _Cakes and Frostings with Schmecks Appeal_ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini