Recipe - Eggless Butterless And Milkless Cake

1 cup Brown sugar
1 cup Water
2 cup Seedless raisins; chopped
One half cup Shortening
One fourth teaspoon Nutmeg
One half teaspoon Ground cloves
1 pn Salt
1 teaspoon Baking soda in a little hot
water (1 or 2 tblsp)
2 cup Flour
One half teaspoon Baking powder

This comes from the Wesley Cookbook

(by Florence Cerda)

Put brown sugar, water, raisins, shortening, nutmeg, cloves and salt in
saucepan. Boil together 3 minutes, then cool. When cold, add sodahot water
mixture. Sift together flour and baking powder. Mix into batter. Bake in
moderate oven at 375 degrees for 45 minutes.

Note: This was used in World Wars I and II. It was called the Less Cake.
Posted to BakeryShoppe Digest V1 #196 by vergie1@juno.com (Vergie A Ewing)
on Aug 18, 1997