Eggless spice cake, aka war cake (ww2)

12 Servings

Ingredients

Quantity Ingredient
1 cup Seedless raisins or currants
½ cup Brown sugar
½ cup Corn syrup
1 cup Boiling water
⅓ cup Melted fat
1 teaspoon Salt
½ teaspoon Nutmeg
1 teaspoon Cinnamon
2 cups Sifted all-purpose flour
1 teaspoon Baking soda
½ teaspoon Baking powder

Directions

From: christi@... (Christi Wilson) Date: 23 Oct 1995 13:13:02 -0500 Combine raisins or currants, sugar, corn syrup, boiling water, melted fat, salt and spices in a saucepan. Place over moderate heat and simmer gently for 5 minutes. Cool. Add sifted flour, baking soda and baking powder; mix thoroughly and turn into a greased 9x5x3" loaf pan. Bake at 350 for 1 hour.

Note: This cake is deliciously moist and does not require icing, but if you want to ice the cake, simply beat 1 egg white until frothy. Slowly beat into the egg white ½ cup of boiling corn syrup. Beat until stiff peaks form. Whip in ½ teaspoon vanilla extract and ice the cake immediately.

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