NUTMEG RAISIN VICTORY CAKE
Adapted from Gourmet magazine, from a recipe in a 1901 church cookbook put out by The King's Daughters of the Third Congregational Church in Massachusetts. Serve as a snack cake dusted with powdered sugar or your favorite icing, if desired, or as is with coffee.
Provided by HeatherFeather
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and sugar well.
- Beat in egg.
- Mix together flour, salt, baking powder, and nutmeg in another bowl.
- In a measuring cup, mix together the milk and the cornstarch until smooth.
- Using a wooden spoon (a mixer would toughen the cake), stir in the dry mixture, alternating with the wet mixture, to the butter mixture, until all is combined well.
- Stir in the raisins.
- Pour into a greased 9" cake pan and bake at 350 F (preheated) for 25-30 minutes, or until a cake tester comes out clean.
- Let cool in pan on a rack.
Nutrition Facts : Calories 174.6, Fat 4.2, SaturatedFat 1.4, Cholesterol 25.4, Sodium 160.8, Carbohydrate 32.3, Fiber 0.7, Sugar 18.1, Protein 2.8
VICTORY CAKE
This recipe is from my husband's grandmother's handwritten cookbook. It was a rationing program recipe written during the war years.
Provided by Judy in MO
Categories Dessert
Time 50m
Yield 1 Two layer cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream shortening and orange rind.
- Gradually beat in syrup blending for one minute.
- Add 1/4 of dry ingredients.
- Add eggs one at a time beating after the addition of each.
- Add the remaining flour and milk with flavoring added alternately.
- Bake in two eight inch cake pans in a moderate oven (350°F) for 30 minutes.
- Frost with lemon frosting.
EASY RAISIN CAKE
A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
Provided by Nancy W. Markey
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
- In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
- In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g
LAURIE COLWIN'S NUTMEG CAKE
Laurie Colwin's famous nutmeg cake. The technique is a little different. This is a rich cake top over a cookie base. If you don't know Laurie check this out. http://www.scils.rutgers.edu/--esmith/colwin.html
Provided by Dona England
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Butter the sides only of a 10-inch springform pan.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
- Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
- Add the spices to the remaining dry ingredients.
- Mix well.
- In a small bowl stir the egg and yogurt together to mix well.
- With a wooden spoon, stir the wet mixture into the dry mixture.
- Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
- Spread this batter over the mixture that was pressed into the bottom of the pan.
- With a rubber spatula smooth the top of the batter.
- Scatter the walnuts on top.
- Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
- Cool in the pan, on a rack, for 5 minutes.
- Then slide a knife around the edge of the cake to be sure it's not stuck.
- Remove the sides of the pan and cool cake completely.
Nutrition Facts : Calories 404.5, Fat 14.9, SaturatedFat 7.1, Cholesterol 48.7, Sodium 227.6, Carbohydrate 64.6, Fiber 1.4, Sugar 44, Protein 5.1
NUTMEG CAKE
This is not that common of a cake, but it sure is good.
Provided by Carol
Categories Desserts Cakes Spice Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
- Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
- Sift together the flour, baking powder, baking soda, nutmeg, and salt.
- Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
- To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 66.4 g, Cholesterol 82.9 mg, Fat 14.7 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 8.8 g, Sodium 319.3 mg, Sugar 49.9 g
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