Prep 25 mins
Cook 1 hr
A suprisingly moist cake made without eggs or butter. This was a recipe from the Old West Chuckwagon cooks, eggs and butter were hard to find on the trail. This can be used as a breakfast bread as well. Throw in just about everything but the dishwater. Enjoy!
- 1 cup raisins or 1 cup any dried fruit
- 2 cups water
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1⁄2 cup dark brown sugar (may substitute 1/3 cup molasses)
- 1 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 cup shortening, melted
- Preheat oven to 325.
- Place raisins or other dried fruit in saucepan and cover with water.
- Bring to a boil and simmer for 15 minutes.
- Combine all dry ingredients (and molasses, if using.).
- Stir in melted shortening until batter forms a smooth paste.
- Add raisins/fruit and the remaining liquid to the batter.
- Pour into a greased 9 inch cake pan and bake about 1 1/2 hours at 325 degrees.
- Allow to cool and sit overnight.