Prep 20 mins
Cook 25 mins
I love recipes that allow me to bake out of the cupboard at those times when the fridge is empty. This is a dense, moist cake that came out of the war years because it is eggless, milkless and could be butterless. It is great topped with Poor Man's Cooked Frosting. I have used other dried fruits to replace part of the raisins. Two years in a row I have brought this cake to a scrapbooking retreat and both times received requests for the recipe so I am posting it here. Prep time does not include cooling time.
- 1 cup brown sugar
- 1⁄2 cup butter or 1⁄2 cup shortening
- 1 cup cold water
- 1 1⁄2 cups raisins
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon ground cloves
- 2 cups flour
- 1 1⁄2 teaspoons baking soda
- Mix sugar, butter, water, raisins, cinnamon, nutmeg and cloves in pot and bring to a boil. Boil for 3 minutes and then cool.
- Mix flour and baking soda and add to cool raisin mixture.
- Spread into greased and floured 9" square. Bake at 350 F for about 25 minutes. The top of the cake will bounce back when lightly tapped. Be careful, over cooking will dry it out.
- Dust with icing sugar or frost with "Poor Man's Frosting" or forget it. It is great just on it's own.