Name: Eggless Butterless and Milkless Cake
Ingredients: 2 c Sugar Water; 1/2 c Shortening; 2 c Raisins; 1 ts Cinnamon; 3 c Flour; 1 ts Baking powder; 1/2 ts Baking soda; 1/2 ts Nutmeg; 1/2 ts Cloves, ground

CATEGORY	CUISINE	TAG	YIELD
	Vegan	Cakes	1	Servings

INGREDIENTS

2	c	Sugar Water
1/2	c	Shortening
2	c	Raisins
1	ts	Cinnamon
3	c	Flour
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Nutmeg
1/2	ts	Cloves, ground

INSTRUCTIONS

"This is fun to make and everyone who came to my house had a second serving
and might have had more but unfortunately by that time it was all gone.
This recipe came from a cookbook published in 1917 during World War 1 when
cooks had to skimp." Anne's note: this is also called "War Cake" or
"Victory Cake" in some cookbooks. It might be suitable for vegans (is
shortening derived from animals?)
Into a saucepan, measure sugar, water, shortening and raisins. Boil for 4
minutes. Cool. Sift together and add remaining ingredeints. Bake at 350F
for 40 minutes.
Source: _Cakes and Frostings with Schmecks Appeal_
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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