"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Grandma Anne Parsons' Raisin Nut Cake, by Marilyn Parsons, is from A Peek into the Parsons' Pantry,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Simmer together about 10 minutes: 3 c. dark brown sugar 3 c. water 1 lb package seeded or seedless raisins Cool, then add 2 beaten eggs and 1 square butter
Add to the simmered raisin mixture: 4 1/2 c. sifted flour 1 tsp. each of baking powder and baking soda 2 tsp cinnamon 1/2 tsp. each of nutmeg and cloves 1/4 tsp. ginger 1 c. chopped nuts
All the dry ingredients can be added to the same pan used to simmer the raisin mixture. Stir well and pour into 2 loaf pans for 15 minutes at 375º, then lower temperature to 275-300º.and bake for 30-45 more minutes.
Before Grandma Anne Parson's health began to fail she did a lot of baking. This raisin nut loaf was something she usually had on hand.
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