Recipe 59

Name:

Recipe name and category: World War I Eggless, Milkless and

Butterless Cake-Dessert

No. of servings:

Preparation time:

Recipe ingredients and directions:

2 cups water

2 cups sugar

½ cup shortening

1 cup raisins

3 cups flour

1 tsp salt

1 tsp soda

1 tsp cinnamon

1 tsp nutmeg

½ tsp cloves

¼ tsp ginger

Boil first four ingredients for 5 minutes. Cool until shortening starts setting on surface – starts turning white. Then beat in the remaining sifted dry ingredients. Bake in greased and floured 9” x 13” pan 50-60 minutes at 325˚.

Frosting: A powdered sugar frosting flavored with 1 tsp of vanilla and 2 tbs brewed coffee is delicious. However, just a sprinkle of cinnamon and sugar before baking is good when in a hurry or if the cake is to be mailed.

Recipe source: Isabella is great-grandmother to Lauren Hayes (3rd grade)

Recipe anecdote: This cake is a five-generation tradition for taking on fishing, camping, hunting and ski trips and sending to children at college.