This eggless raisin cake is very dense and moist. This recipe originated during World War II, when eggs, milk, and butter were in short supply.
Ingredients
- packed brown sugar: 1 cup
- ¼ cups water: 1 piece
- shortening: 0.33333 cup
- ground cloves: 0.25 tsp
- ground nutmeg: 0.5 tsp
- ground cinnamon: 2 tsp
- raisins: 2 cups
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon, and raisins. Bring to a boil, then continue boiling for 3 minutes. Remove from the heat and allow to cool for 10 minutes.
-
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 8x4-inch loaf pan. Sift flour, baking powder, baking soda, and salt together into a bowl.
-
In a large bowl, combine raisin mixture with flour mixture; pour into the prepared pan.
-
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 55 minutes.
