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.
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INGREDIENTS
Nutrition- 2⁄3cup granulated sugar
- 2tablespoons vegetable shortening
- 1
- 1
- 1⁄4teaspoon salt
- 2teaspoons baking powder
- 1teaspoon freshly grated nutmeg
- 1⁄2cup milk
- 2tablespoons cornstarch
- 1⁄3cup raisins
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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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