Eggless, Milkless, Butterless Cake II Tasty Recipes

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Eggless, Milkless, Butterless Cake II

"This cake is for the ones of you who've hypersensitive reactions. When my children were small they advanced an hypersensitive reaction towards all dairy merchandise, after which regularly outgrew them."

Ingredients :

  • 1 cup packed brown sugar
  • 1 cup water
  • 1/three cup shortening
  • 1 cup raisins
  • 1 teaspoon ground cinnamon
  • half teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 1/four cups sifted cake flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • half of cup sliced almonds (non-obligatory)
  • 1 teaspoon almond extract (elective)

Instructions :

Prep : Cook : 10M Ready in :
  • Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium warmness, and stir whilst cooking for three minutes. Cool.
  • Measure flour, soda, and baking powder, and sift together.
  • Gradually stir dry substances into raisin combination. Beat well. If an almond cake is favored, stir in almond extract and almonds. Pour batter into a greased eight x 4 inch loaf pan.
  • Bake at 325 stages F (one hundred sixty five levels C) for approximately 1 hour.

Notes :

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