Post by Kathy on Feb 20, 2006 11:28:03 GMT -5
Eggless, Milkless & Butterless Cake
INGREDIENTS:
1 cup packed brown sugar
1 cup water
1/3 cup shortening
1 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/4 cups sifted cake flour (I use all purpose)
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1/2 cup sliced almonds (optional)
1 teaspoon almond extract (optional)
DIRECTIONS:
Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan.
Bring to a boil over medium heat, and stir while cooking for 3 minutes.
Cool.
Measure flour, soda, and baking powder, and sift together.
Gradually stir dry ingredients into raisin mixture.
Beat well.
If an almond cake is desired, stir in almond extract and almonds.
Pour batter into a greased 8 x 4 inch loaf pan.
Bake at 325 degrees F for about 1 hour.
This recipe was my mothers and used a lot during WWII when there were rations on eggs & butter.
INGREDIENTS:
1 cup packed brown sugar
1 cup water
1/3 cup shortening
1 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/4 cups sifted cake flour (I use all purpose)
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1/2 cup sliced almonds (optional)
1 teaspoon almond extract (optional)
DIRECTIONS:
Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan.
Bring to a boil over medium heat, and stir while cooking for 3 minutes.
Cool.
Measure flour, soda, and baking powder, and sift together.
Gradually stir dry ingredients into raisin mixture.
Beat well.
If an almond cake is desired, stir in almond extract and almonds.
Pour batter into a greased 8 x 4 inch loaf pan.
Bake at 325 degrees F for about 1 hour.
This recipe was my mothers and used a lot during WWII when there were rations on eggs & butter.
