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Posts Tagged ‘Jack Nicholson’

I have not been reading blogs regularly lately.  I am spending more time upgrading my web page than reading.  So, today is a lazy day and I thought I would catch up with my list.  Lyda wants cake Pollyanna Wants CAKE!!!!! « Pollyanna Rainbow Sunshine and the Needles of Doom, while I just want one of her Legal Representatives.  (Fess up, Lyda, you did that just to get my goat.  Viggo, a legal Representative, HAH!)

 

As for Jack Nicholson, Anna-Liza, he is just creepy to me; however, I have never met him in person, so I will try to withhold judgment.  But, Viggo, he is NOT.

 

Back to cake.  I was also reading Crazy Aunt Purl, who is opting out of the recession.  So, what do Cake and a recession have in common?

 

They have WAR CAKE in common.  As I listen to my propane being siphoned off by a constantly running furnace, I know that belt-tightening is in order. 

 

I found this recipe in the paper and saved it for many, many years.  I made it once and forgot about it, until JCountry needed a recipe for a school recipe book.  Like most children, he told me at 10pm the night before he needed the recipe and a sample of it. It was probably just before payday and I was looking for something without eggs and other things I was out of and that was easy.  It was such a hit that the teacher requested I make a second one, a week later.

 

It has been an occasional staple ever since and it fits four criteria: 1. It’s cake  2. it’s economical  3. it’s really good and 4. it’s easy.

 

During WWII, belt tightening was an art form and this recipe comes from the fact that butter, eggs and milk were in short supply, and rationed.  It is a dark, heavy cake so you can tell yourself it is healthier and, in some ways, it is.

 

I should have a pretty picture of it here.  It would brighten up the site and the heat from the oven would warm the house, but alas, I’m not going to.  Maybe tomorrow.

 

Mix:

 2 cups of brown sugar

 2 cups hot water

 2 teaspoons shortening

in medium size saucepan

 

Add:

 1/2 to 3/4 cup raisins or dates

 1 teaspoon salt (I always use less than half of what a recipe calls for)

 1 teaspoon cinnamon

 1 teaspoon cloves

 

Boil this until it bubbles and then for five more minutes after it first bubbles.

Remove from stove and let cool.

 

After cooling, and be sure it cools completely, this is very important. 

 

ADD:

  3 cups of flour  and

  1 teaspoon of baking soda that has been dissolved in a couple of teaspoons of hot water

 

Mix well:

 

Pour into greased tube pan and bake for one hour at 350 degrees F. to 375 degrees F

 

I sprinkle powder sugar on it for looks. 

 

It really is a great cake.

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