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Ginny's Recipes
Poor Man's Cake

This cake often appeared on the Sunday dinner table during the depression and the war years. During the "olden days," many families could not afford the luxury of the traditional fruitcakes, so this recipe became the popular Christmas fruitcake of the poor.

This cake is really delicious. You can frost it, or just eat it like it is.

Poor Man's Cake

Ingredients:

1-1/2 cups raisins
1 cup water
1/2 cup cold water
1/4 cup shortening
1 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1-1/2 teaspoons baking soda
2 cups sifted all-purpose flour

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a saucepan, combine raisins and 1 cup water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and stir in 1/2 cup cold water and 1/4 cup shortening.

3. In a large bowl, combine sugar, cinnamon, nutmeg, allspice, salt, baking soda and flour. Stir in raisin mixture until well blended. Pour batter into prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Poor Man's Cake II

Ingredients:

1 cup cold water
1 cup packed brown sugar
2 cups raisins
1/2 cup lard
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan.

2. Place cold water, brown sugar, raisins, lard, salt, cinnamon, nutmeg, and cloves in a large saucepan. Bring this combination to a boil. Let simmer for a full 6 minutes, then allow mixture to cool to lukewarm. Set aside.

3. In small mixing bowl, combine flour and soda. Gradually add the dry ingredients to the cooled mixture. Add vanilla, and blend into batter. Pour batter into prepared pan.

4. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Store for at least a week before cutting. This cake will remain moist for months.