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Roaring Twenties Spice Cake

My grandmother developed this cake during World War I when eggs were in short supply, as well as being very expensive if you could find them. This is not a sweet cake, and it is great for people who cannot eat eggs. It is also inexpensive to make. As an added bonus, you can change the cake's taste a little by frosting it or pouring pudding over it.

9 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

1 cup sugar
1 cup raisins
1/2 cup shortening
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch salt
1-1/2 cups water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon water
NUTMEG SAUCE:
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon nutmeg

Directions

Combine first eight ingredients in a saucepan and bring to a boil.
Boil 5 minutes. Remove from heat and stir in flour, baking powder,
and baking soda dissolved in the tablespoons of water. Mix well.
Spread into a greased 8-in. square baking pan.
Bake at 350° for about 30 minutes or until a toothpick inserted

2 of 2

Roaring Twenties Spice Cake (continued)

Directions (continued)

in center of cake comes out clean. Meanwhile, combine sauce
ingredients in a saucepan and cook over medium-low heat until
thickened. Serve cake warm or room temperature with warm sauce.
Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 397 calories, 12 g fat (4 g saturated fat), 3 mg cholesterol, 217 mg sodium, 69 g carbohydrate, 2 g fiber, 3 g protein.