Prep 15 mins
Cook 30 mins
Adapted from Gourmet magazine, from a recipe in a 1901 church cookbook put out by The King's Daughters of the Third Congregational Church in Massachusetts. Serve as a snack cake dusted with powdered sugar or your favorite icing, if desired, or as is with coffee.
- 158.51 ml granulated sugar
- 29.58 ml vegetable shortening
- 1 large egg, lightly beaten
- 236.59 ml all-purpose flour
- 1.23 ml salt
- 9.85 ml baking powder
- 4.92 ml freshly grated nutmeg
- 118.29 ml milk
- 29.58 ml cornstarch
- 78.07 ml raisins
- Cream shortening and sugar well.
- Beat in egg.
- Mix together flour, salt, baking powder, and nutmeg in another bowl.
- In a measuring cup, mix together the milk and the cornstarch until smooth.
- Using a wooden spoon (a mixer would toughen the cake), stir in the dry mixture, alternating with the wet mixture, to the butter mixture, until all is combined well.
- Stir in the raisins.
- Pour into a greased 9" cake pan and bake at 350 F (preheated) for 25-30 minutes, or until a cake tester comes out clean.
- Let cool in pan on a rack.
Wow! What a lovely little cake! Light with a nice even texture and good flavor. A bit crumbly, but I'm going to save the crumbs to top muffins, etc. We had it last night for dessert with coffee. This one's going to be a real standby.
Great recipe! I also used butter, and I doubled the recipe, baked it in a 13x9 pan for 35 minutes .. It is simple to make and took me less than 10 minutes to prepare .. thanks for posting!
Simple but delicious. I used butter for the fat and Splenda's new baking mix instead of the sugar. Served the cake plain while slightly warm. Thanks Heather!