"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mom's Raisin Egg-less cake Recipe

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This recipe for Mom's Raisin Egg-less cake, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnson, Madge
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box raisins
2 cups cold water
2 cups sugar
1/2 cup lard
1 cup cold water
4 cups flour (sift before measuring)
1 Tbsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp powdered cloves

Directions:
Directions:
Boil the raisins in 2 cups water for 15 minutes. Add the sugar and lard. Stir until the lard is dissolved, then add the 1 cup of cold water. Sift the flour with the soda, mix in the spices and stir into the raisin mixture. Bake at 325F until done. (When a toothpick inserted in the center comes out clean.)

Personal Notes:
Personal Notes:
Most similar heirloom recipes suggest 9"X 13" baking pan, and a temperature of 350 degrees with times ranging for 30 to 120 minutes.

 

 

 

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