Nutmeg Raisin Victory Cake

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.
- Ready In:
- 45mins
- Serves:
- Units:
3
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ingredients
- 2⁄3 cup granulated sugar
- 2 tablespoons vegetable shortening
- 1 large egg, lightly beaten
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon freshly grated nutmeg
- 1⁄2 cup milk
- 2 tablespoons cornstarch
- 1⁄3 cup raisins
directions
- 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.
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RECIPE MADE WITH LOVE BY
@HeatherFeather
Contributor
@HeatherFeather
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"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."
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