This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.
INGREDIENTS (for 1 servings):
- 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
PREPARATION:
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.
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.
In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.