CIVIL WAR CAKE
Someone was looking for a cake that didn't have any milk in it. Well I found this one of my mothers. It is got to be over 67 years old. It is really good it tastes like a spice cake. Civil War Cake (or-Eggless, Butterless, Milkless Cake)
Provided by Susan Antonucci
Categories Dessert
Time 1h23m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine raisins, sugar, 1 cup of water, shortening, salt & spices in a saucepan.
- Bring to a boil, simmer 3 minutes, stirring occasionally, then cool till lukewarm, then add the other cp of water.
- Dissolve soda in 2 teas.
- of water, set aside. Stir sifted & measured flour into raisin mixture & beat until smooth.
- Add dissolved soda last. Pur into greased floured 13x9 [am & bale 50-55 min.
- at 350 degrees.
- It may also be cooked in a tube pan.
- Serve with whipped cream or caramel frosting.
- Combine 3/4 cup of brown sugar 1/2 cup of water 1/2 tsp salt in a saucepan.
- Cook 6 min.
- stirring often.
- Cool to lukewarm and stir in 3 Tbsp.
- of butter.
- Then gradually stir in 21/4 cups of sifted confectionery sugar, beating until smooth.
- Stir in 1 teas.
- vanilla and spread on cake. You will be surprised how good it taste with such little ingredients.
Nutrition Facts : Calories 871.4, Fat 26.6, SaturatedFat 6.6, Sodium 616.1, Carbohydrate 155.8, Fiber 3.9, Sugar 83.8, Protein 8.1
CIVIL WAR POUND CAKE
Make and share this Civil War Pound Cake recipe from Food.com.
Provided by Zaney1
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix the butter and sugar together well and beat in the eggs.
- Sift the flour and salt together; mix in to the butter mixture until thoroughly blended.
- Add the lemon peel, nutmeg, and brandy, mix well and pour into two small buttered loaf pans or one large one.
- Bake in a moderate oven (350F) for about 1 hour or until cake tests done.
Nutrition Facts : Calories 627.8, Fat 34.4, SaturatedFat 20.5, Cholesterol 220.9, Sodium 278, Carbohydrate 65.4, Fiber 1.1, Sugar 33.7, Protein 8.8
WW2 WAR CAKE
An eggless, almost fatless, milkless cake, very aptly named - it was popular during wartime shortages. It is dense and delicious uniced. For those who yearn for a good cake, but must resist fat, this will do it.
Provided by Naomi Schoenfeld
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Place the brown sugar, water, raisins.
- oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.
- Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger.
- While the mixture is cooling, preheat t he oven to 350F.
- Grease and flour an 8x4-inch baking pan.
- Sift together the flour, salt, baking powder, and baking soda.
- Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
- Stir in the walnuts.
- Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean.
- Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.
- Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water.
- Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.
Nutrition Facts : Calories 172.4, Fat 4.5, SaturatedFat 0.5, Sodium 137.7, Carbohydrate 32.3, Fiber 1.1, Sugar 20.1, Protein 2.2
POUND CAKE 1860
This is a historical pound cake recipe from 1860. That means use at your own risk. I am posting it for information purposes. It has been rewritten for modern cooks if you desire to give it a try. I would suggest only baking experts give it a shot until it gets reviewed several times.
Provided by drhousespcatcher
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pound the spice and sift it. There should be twice as much cinnamon as mace. Mix the cinnamon, mace, and nutmeg together. Sift the flour in a broad pan or wooden bowl.
- Sift the powdered sugar into a large deep pan, and cut the butter into it in small pieces. If the weather is very cold and the butter hard, set the pan near the fire for a few minutes. If the butter is too warm, the cake will be heavy. Stir the butter and sugar together with a wooden stick until they are very light and white and look like cream (cream thoroughly).
- Beat the eggs in a broad shallow pan with a wooden egg-beater (or whisk). They must be beaten till they are thick and smooth and of the consistence of boiled custard.
- Pour the mixed liquor and rose-water gradually into the butter and sugar, stirring all the time. Add by degrees, the essence of lemon and spices.
- Stir the egg and flour alternately into the butter and sugar with a handful of flour and about 2 spoonfuls of the egg (which you must continue to beat all the time). When all is in, stir the whole mixture very hard for near 10 minutes.
- Butter a large tin pan or cake mould with an open tube rising from the middle. Put the mixture into it as evenly as possible. Bake in moderate oven (about 350F) for 2 [- 3 - 4 hours---- ? - watch this the time posted was before modern oven) in proportion to its thickness and to the heat of the fire.
- When you think it is nearly done, thrust a twig or wooden skewer (often a clean broom straw, now a cake tester) into it down to the bottom. If the stick comes out clean and dry, the cake is almost baked. When quite done, it will shrink from the sides of the pan and cease making a noise. Then withdraw the coals (if baked in a Dutch oven, coals were put on top of the oven in an effort to keep heat even), take off the lid and let the cake remain in the oven to cool gradually.
- You may ice it either warm or cold. Before you put the icing on a large cake, dredge the cake all over with flour, and then wipe the flour off. This will make the icing stick on better.
- If you have sufficient time, the appearance of the cake will be much improved by icing it twice. Put on the first icing soon after the cake is taken out of the oven, and the second the next day when the first is perfectly dry. While the last icing is moist, ornament it with colored sugar-sand or nonpareils.
Nutrition Facts : Calories 957.5, Fat 53.8, SaturatedFat 31.5, Cholesterol 386.4, Sodium 418.1, Carbohydrate 102.1, Fiber 2.2, Sugar 57.3, Protein 14.4
CIVIL WAR APPLESAUCE COOKIES
taste of the past that is surprisingly sweet! my son & his classmates loved them. his teacher insisted on more.
Provided by Elizabeth in The So
Categories Drop Cookies
Time 12m
Yield 48-100 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening, sugar, eggs and vanilla.
- Add applesauce and mix well. Add sifted dry ingredients and blend well.
- Drop by heaping tablespoon on greased cookie sheets.
- Flatten and sprinkle with sugar.
- Bake at 375 degrees for 10-12 minutes.
- They Do Not Brown! {almost true, they are hard to burn but i managed to do it. they are forgiving if you are a couple of minutes late}.
Nutrition Facts : Calories 153.2, Fat 6.2, SaturatedFat 1.6, Cholesterol 13.2, Sodium 96, Carbohydrate 22.5, Fiber 0.5, Sugar 9.5, Protein 2
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