| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Seedless raisins or currants |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Corn syrup |
| 1 |
c |
Boiling water |
| 1/3 |
c |
Melted fat |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 2 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
From: christi@lexis-nexis.com (Christi Wilson)
Date: 23 Oct 1995 13:13:02 -0500
Combine raisins or currants, sugar, corn syrup, boiling water, melted fat,
salt and spices in a saucepan. Place over moderate heat and simmer gently
for 5 minutes. Cool. Add sifted flour, baking soda and baking powder; mix
thoroughly and turn into a greased 9x5x3" loaf pan. Bake at 350 for 1 hour.
Note: This cake is deliciously moist and does not require icing, but if you
want to ice the cake, simply beat 1 egg white until frothy. Slowly beat
into the egg white 1/2 cup of boiling corn syrup. Beat until stiff peaks
form. Whip in 1/2 teaspoon vanilla extract and ice the cake immediately.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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