Eggless spice cake, aka war cake (ww2)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Seedless raisins or currants |
| ½ | cup | Brown sugar |
| ½ | cup | Corn syrup |
| 1 | cup | Boiling water |
| ⅓ | cup | Melted fat |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| 2 | cups | Sifted all-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
Directions
From: christi@... (Christi Wilson) Date: 23 Oct 1995 13:13:02 -0500 Combine raisins or currants, sugar, corn syrup, boiling water, melted fat, salt and spices in a saucepan. Place over moderate heat and simmer gently for 5 minutes. Cool. Add sifted flour, baking soda and baking powder; mix thoroughly and turn into a greased 9x5x3" loaf pan. Bake at 350 for 1 hour.
Note: This cake is deliciously moist and does not require icing, but if you want to ice the cake, simply beat 1 egg white until frothy. Slowly beat into the egg white ½ cup of boiling corn syrup. Beat until stiff peaks form. Whip in ½ teaspoon vanilla extract and ice the cake immediately.
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