Prep 1 hr 20 mins
Cook 3 mins
Someone was looking for a cake that didn't have any milk in it. Well I found this one of my mothers. It is got to be over 67 years old. It is really good it tastes like a spice cake. Civil War Cake (or-Eggless, Butterless, Milkless Cake)
- 1 lb raisins
- 2 cups water
- 2 cups sugar (1 white & 1 brown)
- 1 cup shortening
- 4 1⁄2 cups cake flour
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1⁄8 teaspoon nutmeg
- 1 teaspoon clove
- 1 cup nuts (optional)
- Combine raisins, sugar, 1 cup of water, shortening, salt & spices in a saucepan.
- Bring to a boil, simmer 3 minutes, stirring occasionally, then cool till lukewarm, then add the other cp of water.
- Dissolve soda in 2 teas.
- of water, set aside. Stir sifted & measured flour into raisin mixture & beat until smooth.
- Add dissolved soda last. Pur into greased floured 13x9 [am & bale 50-55 min.
- at 350 degrees.
- It may also be cooked in a tube pan.
- Serve with whipped cream or caramel frosting.
- Combine 3/4 cup of brown sugar 1/2 cup of water 1/2 tsp salt in a saucepan.
- Cook 6 min.
- stirring often.
- Cool to lukewarm and stir in 3 Tbsp.
- of butter.
- Then gradually stir in 21/4 cups of sifted confectionery sugar, beating until smooth.
- Stir in 1 teas.
- vanilla and spread on cake. You will be surprised how good it taste with such little ingredients.
Of course this has the texture of an old fashioned cake, because it is! I added in some nuts just because we love them, but otherwise followed the recipe exactly. The caramel frosting was the perfect touch to this fine cake!
I have not made this exact recipe but it is essentially the same as what is called "boiled raisin cake", which I have made, and it's delicious. When it first came out of the oven I thought I'd really done something wrong because it felt very, very firm to the touch and I thought it would be hard and dry. I let it sit for a day and it didn't seem any better, so I covered it with frosting and voila, the third day it was moist, dense and delicious, the kind of thing you can't resist taking a chunk of every time you pass the pan sitting on the counter. So the moral is to get it frosted right away and let it mellow for a day, then dig in. I used a vegan "cream cheese "frosting and it was delicious. The caramel frosting above sounds even better. Since shortening is baaaaad stuff, I used non-hydrogenated vegan margarine in the cake. You could also use canola oil. Great cake.