Close
Tweet
Ingredients
| light brown sugar (packed): 1 cup |
| water: 1 1/4 cups |
| multipurpose shortening: 1/3 cup |
| ground cloves: 1/4 tsp |
| ground nutmeg: 1/2 tsp |
| ground cinnamon: 2 tsp |
| seedless raisins (packed): 2 cups |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
Raisin Cake
Credit: AllRecipes
User rating:
"This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply."
-
Prep Time
20 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
- In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.