Nutmeg Raisin Victory Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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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. Ingredients:
2/3 cup granulated sugar |
2 tablespoons vegetable shortening |
1 large egg, lightly beaten |
1 cup all-purpose flour |
1/4 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon freshly grated nutmeg |
1/2 cup milk |
2 tablespoons cornstarch |
1/3 cup raisins |
Directions:
1. Cream shortening and sugar well.
2. Beat in egg.
3. Mix together flour, salt, baking powder, and nutmeg in another bowl.
4. In a measuring cup, mix together the milk and the cornstarch until smooth.
5. 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.
6. Stir in the raisins.
7. 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.
8. Let cool in pan on a rack.
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