Monday, January 14, 2008

Eggless, Milkless, Butterless Cake

I was writing my lecture on World War One today and came across this recipe in a 1917 cook book called "Best War Time Recipes" published by the Royal Baking Powder Company of New York. Back then, the U.S. Food Administration was rationing wheat at home to provide more for European civilians and soldiers, and many a cookbook was printed to help Americans bake with different products. This recipe caught my eye--who knew the U.S. government advocated veganism in 1917? The original recipe called for 5 tsp of baking powder, which seemed a bit high to me, so I only used 3.

- 1 cup brown sugar
- 1 1/4 cup water
- 1 cup raisins
- 1 tbsp grated lemon peel
- 1 tbsp lemon juice
- 1/3 cup shortening or margarine
- 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup corn or wheat flour
- 1 cup rye or barley flour
- 3 tsp baking powder

Preheat oven to 350 degrees
1. Boil sugar, water, fruit (including lemon peel and juice), shortening, salt, and spices together in saucepan for 3 minutes. When cool, add flour and baking powder which have been sifted together. Mix well; bake in a large loaf pan for about 45 minutes (until an inserted toothpick comes out clean). Cool for 5 mins, transfer to a wire rack.