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
- 1 cup packed brown sugar
- 1 ¼ cups water
- 1/3 cup shortening
- ¼ teaspoon ground cloves
- ½ 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
Step 1
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.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 8×4-inch loaf pan. Sift flour, baking powder, baking soda, and salt together into a bowl.
Step 3
In a large bowl, combine raisin mixture with flour mixture; pour into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 55 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 270 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat2g | 8% |
Sodium337mg | 15% |
Total Carbohydrate54g | 19% |
Dietary Fiber2g | 6% |
Total Sugars32g | |
Protein3g | |
Vitamin C1mg | 3% |
Calcium52mg | 4% |
Iron2mg | 9% |
Potassium230mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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