1 c Seedless raisins or currants
1/2 c Brown sugar
1/2 c Corn syrup
1 c Boiling water
1/3 c Melted fat
1 ts Salt
1/2 ts Nutmeg
1 ts Cinnamon
2 c Sifted all-purpose flour
1 ts Baking soda
1/2 ts Baking powder
From: christi@lexis-nexis.com (Christi Wilson)
Date: 23 Oct 1995 13:13:02 -0500
Combine raisins or currants, sugar, corn syrup, boiling water, melted fat,
salt and spices in a saucepan. Place over moderate heat and simmer gently
for 5 minutes. Cool. Add sifted flour, baking soda and baking powder; mix
thoroughly and turn into a greased 9x5x3″ loaf pan. Bake at 350 for 1 hour.
Note: This cake is deliciously moist and does not require icing, but if you
want to ice the cake, simply beat 1 egg white until frothy. Slowly beat
into the egg white 1/2 cup of boiling corn syrup. Beat until stiff peaks
form. Whip in 1/2 teaspoon vanilla extract and ice the cake immediately.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings