The recipe I'm sharing comes from a book that has been handed down through my family for years. It was created by my great great grandmother and a group of her friends. They called themselves the Busy Bee Club. Within the well worn pages of this book you can find ads for the local businesses that sponsored its creation and helpful hints for running a successful household. You may also find endearing ingredient amounts such as " a lump of butter the size of a hickory nut" or "five cents of cinnamon". Don't forget the economy cake that stretches a dollar during wartime.
The recipe I'm sharing with you is one that is simple but delicious. This spice cake is great for a cozy fall or winter day and it's easy to make with children. I like to top mine with a maple frosting and some chopped nuts but you can top it any way you like!
I've kept the recipe completely the same except that I made my batter into cupcakes instead of one big cake. I also translated " a moderate oven" to be a 350F oven. Enjoy!
1/2 cup shortening
1 cup sugar
2 eggs or 4 egg yolks
2 cups flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup water
1 cup raisins
Methods:
Whisk dry ingredients together and set aside.Cream shortening and sugar, then add eggs one at a time. Cream well. Gradually add the dry ingredients and water, alternating three times. Add raisins.Scoop into a pan lined with cupcake liners. Bake in a 350F oven for 30 minutes, rotating the pan halfway through baking.
