Instructions:
This unusual recipe was called several names, including "hillbilly cake" and "spice cake." The Royal Baking Powder Company in 1918 put together a little booklet, Best War-Time Recipes, which included a recipe similar to this one.
- THE CAKE
- 1 cup granulated sugar;
- 1 cup cold water;
- 1 teaspoon cinnamon;
- 1⁄2 teaspoon salt;
- 1⁄2 teaspoon ground cloves;
- 1⁄2 teaspoon allspice;
- 1⁄2 cup shortening or lard;
- 1 cup dark raisins;
- 1⁄2 cup chopped walnuts;
- 2 cups all-purpose flour;
- 1 teaspoon baking soda.
- THE BROILED TOPPING
- 1⁄3 cup melted butter;
- 2⁄3 cup tightly packed brown sugar;
- 3 tablespoons heavy cream;
- 1⁄2 cup shredded or flaked coconut.
- Preheat oven to 350 F. Butter a 9-by-13-inch cake pan and dust lightly with flour.
- In a saucepan, combine the granulated sugar, water, cinnamon, salt, cloves, allspice, shortening or lard, raisins, and walnuts. Bring to a boil and cook, stirring, 1 minute. Let the mixture cool for 15 minutes. Add the flour and baking soda, mixing well. Turn batter into the prepared cake pan and bake 25 to 30 minutes, until the cake tests done in the center.
- While cake bakes, blend the topping ingredients. Spread mixture over the top of the hot cake. Broil, about 6 inches from the source of the heat, for 2 to 3 minutes, until the top bubbles and begins to brown in spots. Watch carefully so it does not burn.
MAKES ONE 9-BY-13-INCH CAKE
