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Title: Eggless, Milkless Spice Cake
Categories: Cake Tea
Yield: 1 7inch tube
| 1 | c | Water or beer |
| 2 | c | Raisins |
| 1 | c | Packed brown sugar |
| 1/3 | c | Butter or shortening |
| 1/2 | ts | Each cinnamon and allspice |
| 1/2 | ts | Salt |
| 1/8 | ts | Nutmeg |
| 2 | c | Cake flour, sifted |
| 1 | ts | Double action baking powder |
| 1 | ts | Baking soda |
| 1 | c | Chopped almonds (optional) |
| Caramel Icing | ||
| ADDED INGREDIENTS TO TURN | ||
| INTO A FRUIT CAKE | ||
| 1 | c | Chopped dates |
| 1 | c | Chopped figs |
| 1 | c | Chopped citron |
Recipe from the Joy of Cooking
Comment: the spice level is very subtle. For a spicier version, increase the amount of spice and/or add in some stronger ones such as ginger, anise, cloves.
Preheat oven to 325 degrees.
Boil for 3 minutes the water (beer), raisins, brown sugar, butter, spices, and salt. Cool.
Sift together the cake four, baking powder and baking soda.
Stir the flour gradually into the other ingredients. Stir until smooth. Add almonds. [If making the fruit cake variation, add the remaining ingredients.]
Bake in a greased tube pan for 1 hour or more. Frost with caramel icing.
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