Prep 30 mins
Cook 55 mins
This is an eggless, milkless, butterless cake. " A delicious spiced cake that's easy on the budget". I found this recipe in the "Guideposts" magazine (August 2009 issue). The recipe was part of a wonderful article with the same title written by Rosemary Marbach.
- 1 cup brown sugar, firmly packed
- 1 1⁄2 cups water
- 1⁄3 cup vegetable oil
- 2 cups dark raisins
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons water
- 2 cups flour
- 1 teaspoon baking powder
- Pre-heat oven to 325 degrees.
- Combine sugar, water, vegetable oil, raisins, and spices in a saucepan, and bring to a boil. Boil for 3 minutes, stirring frequently. Take pan off heat and let cool for 10 minutes.
- Dissolve baking soda and salt in 2 teaspoons of water and add to raisin mixture (it will foam).
- Blend in the flour and baking powder. Mix well.
- Pour the batter into a greased 9 inch square pan and bake for 55 minutes, or until a toothpick unserted in the center comes out clean.
- Let cake cool for about 10 minutes before serving.
Delicious, but I found the bake time was too long for an 8 inch square glass pan. My cake was done in 35 minutes. Thanks for the recipe.
Although I can't say that I ever had a cake like this when I was young (my days-of-remembering start about 1943-44!), but it's great to be able to have something like that that my parents used to talk about ~ Not something I'd usually make for a dessert, but it really is a very nice cake, & definitely a conversation piece, at that! Very enjoyable! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
My Grandmother handed down a similar recipe that she called "Poor Man's Cake", except that hers calls for coffee instead of water, and lard or bacon drippings instead of vegetable oil. My mother, born in 1912, told me that this recipe was popular during the war because so many things were rationed. Apparently it wasn't that hard to get raisins! This is a fast and easy cake to make in a hurry or when there's not much left in the pantry. We made it often when I was a kid and usually ate it unfrosted. Moist, chewy and satisfying.