This old recipe was developed around 1918 during World War I to compensate for shortages of milk, butter, and eggs-- its milkless, butterless and eggless. What a treat for someone allergic to dairy products or eggs! And one of the best parts of this dark, heavy cake is that you mix it all in one pan--no fuss and hardly anything to wash.
2 C. brown sugar
2 C. hot water
2 teasp. shortening
1/2 to 3/4 C. raisins
1 teaspoon each of salt, cinnamon, and cloves
3 C. flour
1 teasp. baking soda, dissolved in hot water, Couple of teaspoons hot water for dissolving baking soda
Mix brown sugar, 2 cups of hot water, and shortening in a medium-size saucepan. Add raisins and salt, cinnamon, and cloves. Mix and boil for 5 minutes after it first bubbles. Remove from stove. Let cool completely (very important!)
After cooling, add flour and baking soda. Mix well. Pour into a greased tube pan and bake for 1 hour at 350 to 375 degrees.