Poor Man's Cake (Clark) Recipe


Ingredients

1 cup brown sugar
1 1/4 cup water
1/3 cup vegetable shortening *
1 tsp salt
2 cup flour
2/3 cup raisins
1/2 tsp nutmaeg
2 tsp cinnamon
1/2 tsp cloves
1 tsp soda
2 tsp water
1 tsp baking powder


Directions

(the name comes from the fact that the cake calls for no eggs, no
milk, and no butter)

*NOTE: (Since the shortening is melted, I substituted Canola oil,
thus, I think, saving a LOT of cholestrol and saturated fats!)

Boil brown sugar, 1 1/4 C water, oil or shortneing, raisins and spices
together for three minutes. Let cool to room temperature.

Add salt and baking soda, dissolved in 2 tsp water. Sift together
flour and baking powder, add gradually, beating after each addition.

Grease and flour 8" square pan. (I used nonfat spray instead).

Bake at 325 for approximately 50 minutes, until it tests done.

Needs no frosting.

(would be HEAVENLY with a big blob of whipped cream...but it's really
unnecessary. this sucker is GOOD!)

Posted by Marge Clark Reposted by Karen Mintzias in Intercook


Servings: 12 servings

 

 

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Categories: Cake; Dessert


The History of Recipes

Written cooking instructions as an idea can be observed back into history, at least as far back as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.

Moving on, we have a couple of interesting books which date from the fourteenth century - a book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that we all know today, but instead descriptions of the types of food eaten by the upper classes of the time.

By the advent of the 1900s, cooking books are in high demand, mostly due to more people being able to read, people having increased spare time and having more money to spend.

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We hope you enjoy this Poor Man's Cake (Clark) recipe.

 


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