Lenten Cake II-Sans Eggs, Milk, And Butter

I admit, this is a rather dry cake, though it can be helped along considerably with some non-dairy whipped topping or, if you’re inclined, a bit of brandy poured over it. Given that the cake is made without eggs, butter, or milk, it is sort of amazing that it turns out as well as it does. I did not add chopped nuts (I’m allergic) but it would certainly be fine to add a cup of chopped pecans to the batter. When adding nuts or sticky glaced fruit, it helps to toss them first in a bit of flour to keep them separated and from sinking to the bottom of the cake.

You Will Need:

1 cup water
1 cup raisins
1 cup dried cherries
4-5 pieces crystalised ginger, chopped
½ teaspoon cinnamon
½ teaspoon all-spice
1/3 cup vegetable oil
½ teaspoon salt
1/8 teaspoon nutmeg
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped nuts (I substituted some green glace cherries I’ve had in the back of the icebox since Christmas).

Add first nine ingredients together in a saucepan and bring slowly to a boil over medium heat. Boil for three minutes and then remove from heat and allow to cool to lukewarm.

Sift the flour with the powder, soda and nuts. Preheat oven to 350 degrees F (moderate) and grease a tube pan. Stir the liquid mixture into the flour and beat until smooth. Pour (it will be thick) into pan and bake for about 1 hour taking care not to overbake. Cool slightly before removing from pan. Dust with powdered sugar if desired.