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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply. Ingredients:
1 cup packed brown sugar |
1 1/4 cups water |
1/3 cup shortening |
1/4 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
2 teaspoons ground cinnamon |
2 cups raisins |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. 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.
2. 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.
3. In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
4. Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.
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