Getting back to raisin cakes today, Monroe cook Jo An’ Hendrickson writes, “Enclosed is a recipe that my grandmother made for our family many, many times. She referred to it as Depression cake, because (as she explained to me) there were times when the ‘fat’ she used instead of oil was hard to come by. It was omitted. It was a time when many families such as mine lived with the use of rationing stamps. The stamps were used to purchase flour, sugar, tires, shoes, coffee, etc. I was young at the time, but I can remember going to other ladies’ homes where every lady brought flour sacks to trade. Many dresses were made from the sacks. And shoes were swapped.
“This cake does not rise much, although it is not as flat as brownies. It can be served as is or with a dollop of whipped topping on top. It’s excellent for lunch boxes. I truly hope this recipe will help Susan Everett.”
And Donna Ray of Everett antes up with a carrot-enhanced raisin cake and says, “This might be the raisin cake recipe Susan Everett is looking for. It’s from the fifties.
“I don’t like to cook any more, but I love your entries in The Herald. I keep clipping just in case the spirit moves me some day.”
Grandmother’s Depression (or raisin) cake
1 apple, peeled and chopped
2 cups raisins
2 cups brewed coffee
2 cups sugar
1/2 cup shortening
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon each nutmeg, allspice, cloves and cinnamon
1 cup chopped pecans or walnuts
In a large saucepan, combine the apple, raisins, coffee, sugar and shortening; simmer for 10 minutes. Remove pot from stove and let cool to the temperature of baby’s milk (lukewarm).
In a large mixing bowl, combine the flour, baking soda, baking powder, spices and nuts, mixing well. Pour the cooled cooked mixture onto the dry ingredients and mix together until it forms a cake batter. Pour into a well-greased 9-by-13-inch baking pan. Bake at 350 degrees for 25 minutes. (To check if cake is done, place a toothpick in the center. If the pick comes out clean, the cake is done.) Makes one 9-by-13-inch cake.
Old-fashioned carrot cake
11/2 cups sugar
1 cup finely shredded carrots (about 2 carrots)
1 cup raisins
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
11/2 cups water
3 tablespoons shortening
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup chopped nuts (optional)
Powdered sugar
In a medium saucepan, combine the sugar, carrots, raisins, spices, water and shortening. Boil for 5 minutes, then pour into a mixing bowl and cool to lukewarm.
In a separate mixing bowl, stir together the flour, baking soda and salt; stir into the carrot mixture with the nuts. Blend well. Spread in greased and floured 8-by-12-inch baking pan or a 9-by-13-inch baking pan. Bake at 325 degrees for 1 hour or until a pick inserted in the center comes out clean. Cool cake in pan on a rack. Sprinkle with powdered sugar. Makes one 8-by-12-inch cake or one 9-by-13-inch cake.
The next Forum will appear in Wednesday’s Good Life section.
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