Nutmeg Raisin Victory Cake Recipes

NUTMEG RAISIN VICTORY CAKE

Steps:

• Cream shortening and sugar well.
• Beat in egg.
• Mix together flour, salt, baking powder, and nutmeg in another bowl.
• In a measuring cup, mix together the milk and the cornstarch until smooth.
• Using a wooden spoon (a mixer would toughen the cake), stir in the dry mixture, alternating with the wet mixture, to the butter mixture, until all is combined well.
• Stir in the raisins.
• Pour into a greased 9" cake pan and bake at 350 F (preheated) for 25-30 minutes, or until a cake tester comes out clean.
• Let cool in pan on a rack.

NUTMEG CAKE

Steps:

• Preheat oven to 350 and butter sides of an 8-inch round cake pan. Line the base with greased parchment paper. Set aside.
• Mix together flour, brown sugar, cinnamon, allspice, and coriander, then rub the butter into the mixture until it resembles coarse bread crumbs. Spoon half of this mixture over the base of the prepared pan.
• Whisk the egg and nutmeg into the milk, then add to the remaining flour mixture to make a very runny batter. Stir thoroughly. Pour the batter over the crumbs in the pan.
• Bake for 70 minutes, or until golden brown and springy to touch in the center. Cool in the tin for a few minutes, then turn out and cool thoroughly on a wire rack.
• *Note: If you can't find self-rising flour, substitute an equal amount of all-purpose flour and add 1 tbsp baking powder and 1 tsp salt.

EGGLESS, MILKLESS, BUTTERLESS CAKE IV

Steps:

• In a saucepan, combine brown sugar, water, raisins, shortening, nutmeg and cinnamon. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together flour and baking powder.
• In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
• Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

VICTORY CAKE

Steps:

• Cream shortening and orange rind.
• Gradually beat in syrup blending for one minute.
• Add 1/4 of dry ingredients.
• Add eggs one at a time beating after the addition of each.
• Add the remaining flour and milk with flavoring added alternately.
• Bake in two eight inch cake pans in a moderate oven (350°F) for 30 minutes.
• Frost with lemon frosting.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

LAURIE COLWIN'S NUTMEG CAKE

Steps:

• Butter the sides only of a 10-inch springform pan.
• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
• Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
• Add the spices to the remaining dry ingredients.
• Mix well.
• In a small bowl stir the egg and yogurt together to mix well.
• With a wooden spoon, stir the wet mixture into the dry mixture.
• Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
• Spread this batter over the mixture that was pressed into the bottom of the pan.
• With a rubber spatula smooth the top of the batter.
• Scatter the walnuts on top.
• Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
• Cool in the pan, on a rack, for 5 minutes.
• Then slide a knife around the edge of the cake to be sure it's not stuck.
• Remove the sides of the pan and cool cake completely.