Eggless, Milkless, Butterless Spice Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I found this recipe in the newspaper twenty years ago. I was impressed by the author's stories about life in the homefront during WWII so I decided to try this recipe. It was very good even without the allspice. Ingredients:
1 1/4 cups flour |
3 teaspoons cornstarch |
1 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1 teaspoon allspice |
1/2 teaspoon clove |
1/2 teaspoon salt |
1 cup brown sugar |
1/3 cup oil |
1 teaspoon lemon juice |
1 teaspoon vanilla |
1 cup water (approximately) |
Directions:
1. Stir together flour, cornstarch, baking soda, spices and salt.
2. Cream sugar, oil, lemon juice and vanilla.
3. Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
4. Mix briskly with fork until thoroughly blended.
5. Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done.
6. Let cool in pan.
|
|