Recipe by MarieRynr
This is a recipe my mother gave me. It was typical of the types of cakes baked during the war when shortages and rationing was in effect. It is moist and delicious. Mother always made it at Christmas time and we thought it was a real treat. Posted in response to a request.
Top Review by truebrit
When I bit into a slice of this cake, I could almost hear Vera Lynn singing! The cake was moist, and somewhat chewy. I used two medium loaf pans, but the batter didn't fill the pans sufficently. I think two small pans would have worked better. I enjoyed this taste of the past. Thanks for sharing your mother's recipe, MarieAlice!
- 2 cups brown sugar
- 1 cup water
- 1 cup raisins
- 1⁄4 cup vegetable shortening
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 3 cups flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 cup chopped walnuts (optional)
Directions See How It's Made
- Put the first 7 ingredients in a heavy gauge saucepan and bring to a boil.
- Cook gently for 5 minutes and remove from heat and let cool until mixture is comfortably cool to your finger.
- Preheat oven to 350 degrees F.
- Grease and flour 2 loaf pans.
- Sift together flour, salt, baking soda, and baking powder.
- Add them to the cooled sugar mixture, beat well.
- Stir in walnuts.
- Bake for 45 minutes or toothpick comes out of center clean.
- Cool in pans 10 minutes and then turn out on plate and cool completely.