Roaring Twenties Spice Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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My grandmother developed this cake during World War I when eggs were in short supply, as well as being very expensive if you could find them. This is not a sweet cake, and it is great for people who cannot eat eggs. It is also inexpensive to make. As an added bonus, you can change the cake's taste a little by frosting it or pouring pudding over it. Ingredients:
1 cup sugar |
1 cup raisins |
1/2 cup shortening |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
pinch salt |
1-1/2 cups water |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 tablespoon water |
nutmeg sauce: |
1 cup water |
1/2 cup sugar |
2 tablespoons cornstarch |
1 tablespoon butter |
1 tablespoon lemon juice |
1/4 teaspoon nutmeg |
Directions:
1. Combine first eight ingredients in a saucepan and bring to a boil. Boil 5 minutes. Remove from heat and stir in flour, baking powder, and baking soda dissolved in the tablespoons of water. Mix well. Spread into a greased 8-in. square baking pan.
2. Bake at 350° for about 30 minutes or until a toothpick inserted in center of cake comes out clean. Meanwhile, combine sauce ingredients in a saucepan and cook over medium-low heat until thickened. Serve cake warm or room temperature with warm sauce. Yield: 9 servings.
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