Roaring Twenties Spice Cake

Name: Roaring Twenties Spice Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9 servings.
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

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.

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 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.

Nutrition Facts

1 piece: 397 calories, 12g fat (4g saturated fat), 3mg cholesterol, 217mg sodium, 69g carbohydrate (43g sugars, 2g fiber), 3g protein.

Originally published as Roaring Twenties Spice Cake in Reminisce Spring 1991

Reviews

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ZoomZoomDiva

Aug 17, 2016

I have been making this recipe for years, since seeing it originally in Reminisce. It makes a tasty, hearty cake that we have sometimes used as a breakfast item as well as dessert.I generally make a double batch for a 9x13, and sometimes use half whole wheat flour and half white flour. I also add small amounts of allspice and ginger (1/4 tsp each).
1275

Nov 4, 2011

I had always wanted to try a spice cake recipe. This one was great! I did not try the nutmeg sauce though. You can also add a dash of allspice. When I made this recipe, I added one cup chocolate chips after mixing. The mixture was still warm so the chocolate chips ended up melting! I had not thought of this possibility when I did it! However, it tasted delicious. A chocolate spice cake really does taste good. Try it!