Nutmeg Raisin Victory Cake

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:

ingredients

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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  1. Countrywife
    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.
    Reply
  2. najwa
    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!
    Reply
  3. PaulaG
    Nutmeg Raisin Victory Cake Created by PaulaG
    Reply
  4. PaulaG
    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!
    Reply
  5. PaulaG
    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!
    Reply
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