Name: Eggless, Butterless, Milkless Cake
Ingredients: 2 c Raisins; 2 1/2 c Water; 1/2 c Shortening; 2 c Brown sugar; 3 c Flour; 1 ts Baking soda; 1 ts Baking powder; 1 ts Cinnamon; 1 ts Salt; 1/2 ts Cloves; 1 c Chopped nuts

The true Christian is called to be a soldier, and must behave as such from the day of his conversion to the day of his death. He is not meant to live a life of religious ease, [laziness], and security. He must never imagine for a moment that he can sleep and doze along the way to heaven, like on traveling in an easy carriage… If the Bible is the rule of his faith and practice, he will find his course laid down very plainly in this matter. He must “fight.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains	Jewish	Baixas calo, Bolos	10	Servings

INGREDIENTS

2	c	Raisins
2 1/2	c	Water
1/2	c	Shortening
2	c	Brown sugar
3	c	Flour
1	ts	Baking soda
1	ts	Baking powder
1	ts	Cinnamon
1	ts	Salt
1/2	ts	Cloves
1	c	Chopped nuts

INSTRUCTIONS

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 <wajnberg@ccard.com.br> on
May 31, 1998

A Message from our Provider:

“The church is prayer-conditioned.”