Eggless, Milkless, Butterless Spice Cake

I found this recipe in the newspaper twenty years ago. I was impressed by the author's stories about life in the homefront during WWII so I decided to try this recipe. It was very good even without the allspice.

• Ready In: 40 mins
• Yields: 1 square pan

Ingredients

• 1 1⁄4 cups flour
• 3  teaspoons cornstarch
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons cinnamon
• 1  teaspoon allspice
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon salt
• 1  cup brown sugar
• 1⁄3 cup  oil
• 1  teaspoon lemon juice
• 1  teaspoon vanilla
• 1  cup water (approximately)

Directions

1. Stir together flour, cornstarch, baking soda, spices and salt.
2. Cream sugar, oil, lemon juice and vanilla.
3. Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
4. Mix briskly with fork until thoroughly blended.
5. Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done.
6. Let cool in pan.