Name: Eggless, Milkless, Butterless Cake II
Yield: 10
Ingredients: Packed brown sugar - 1 cup; Water - 1 cup; Shortening - ⅓ cup; Raisins - 1 cup; Ground cinnamon - 1 teaspoon; Ground nutmeg - ½ teaspoon; Salt - ½ teaspoon; Sifted cake flour - 2 ¼ cups; Baking soda - 1 teaspoon; Baking powder - 1 ¼ teaspoons; Sliced almonds (Optional) - ½ cup; Almond extract (Optional) - 1 teaspoon

Ingredients for - Eggless, Milkless, Butterless Cake II

1. Packed brown sugar 1 cup

2. Water 1 cup

3. Shortening ⅓ cup

4. Raisins 1 cup

5. Ground cinnamon 1 teaspoon

6. Ground nutmeg ½ teaspoon

7. Salt ½ teaspoon

8. Sifted cake flour 2 ¼ cups

9. Baking soda 1 teaspoon

10. Baking powder 1 ¼ teaspoons

11. Sliced almonds (Optional) ½ cup

12. Almond extract (Optional) 1 teaspoon

How to cook deliciously - Eggless, Milkless, Butterless Cake II

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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