Name: Nutmeg Raisin Victory Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 serving(s)
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

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Recipe by HeatherFeather

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Nutmeg Raisin Victory Cake created by PaulaG

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:

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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

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@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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review by Countrywife

12/23/2004

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.

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review by najwa

12/19/2004

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!

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photo by PaulaG

10/19/2004

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review by PaulaG

10/18/2004

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!

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tweak by PaulaG

10/18/2004

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!

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