Eggless, Butterless, Milkless Cake
Verified by stevemur
Original recipe makes 10
| 1/2 cShortening |
| 1 tsBaking Powder |
| 1 tsSalt |
| 1 tsCinnamon |
| 2 1/2 cWater |
| 2 cRaisins |
| 2 cBrown sugar |
| 1 cPecans; chopped |
| 1 tsBaking soda |
| 1/2 tsCloves |
| 3 cFlour |
Eggless, Butterless, Milkless Cake Preparation
Boil raisins in water for 10 minutes. Strain and add enough water to make 2 cups liquid. Add shortening and brown sugar. Sift together dry ingredients. Then beat into hot water with raisins and nuts. Bake in bundt or angel cake pan at 375 degrees for 45 minutes to 1 hour. NOTES : Can also be baked in 2 loaf pans. Recipe by: Key Gourmet Posted to JEWISH-FOOD digest by Liliana Wajnberg
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Calories Per Serving: 835
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