Eggless, Milkless, Butterless Cake II

This cake is for those of you who have allergies. When my kids were small they developed an allergy against all dairy products, and then gradually outgrew them.

• Calories: 335 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup packed brown sugar
• ½ teaspoon ground nutmeg
• 1 cup raisins
• 1 teaspoon ground cinnamon
• ⅓ cup shortening
• 1 ¼ teaspoons baking powder
• 1 cup water
• 2 ¼ cups sifted cake flour
• 1 teaspoon almond extract (Optional)
• ½ cup sliced almonds (Optional)

Recipe Instructions

Step 1

Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool.

Step 2

Measure flour, soda, and baking powder, and sift together.

Step 3

Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan.

Step 4

Bake at 325 degrees F (165 degrees C) for about 1 hour.