| History: This cake originated during the Second World War amid rations. Each person was allowed only small amounts of basic commodities. This cake is low in fat. It is very tasty and served the desire for the luxury of a "dessert" and the need for a "comfort food" during the war. |
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| 1 C. Raisins
- 1 ½ C. cold water
Put raisins into
a pot with water and bring to a boil, then simmer for 10 minutes and cover.
Cool and keep covered.
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| 1 ½ C.
flour
2 tsp. baking powder 1 ½ teasp. soda ½ tsp.
Allspice
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| While raisins
are cooling, sift flour in small bowl. Add leavenings and spices. Leave
aside in bowl.
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| 1 egg
1 c. Brown sugar 1/2 cup margarine (melted hot) |
| 1. In a
large bowl beat 1 egg with Brown sugar, add raisin mixture, add flour mixture.
2. Stir hot melted margarine in cake batter. Pour into pan. 3. Bake in greased and floured 9"X9" pan. Let cool before removing from pan. |
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