This is another recipe out of Gramma's ziplock bag. It's written in the corner, "Got from Mrs. Benard and it's an old recipe." As always, these recipe directions may be hard to follow. I try not to alter them to preserve the continuity. I haven't tried this one yet, but I will real soon, minus the raisins! Enjoy~
1Into the sifted flour, put soda. Add the raisons and nuts, chopped fine. Cream the shortening and sugar, then add the other ingredients, egg, molasses. Combine the 2 mixes, beating all together very thoroughly. Bake in well buttered cake tins, or drop on buttered tins and bake in a hot oven.
2Note: My gramma had the type of stove where the oven pilot light had to be lite with a match. I can remember, she never really read the temperature dial, she just turned it by quarters. When she baked cakes, I remember she'd turn three quarters, so I figure the temp was in right around 400. I started baking cakes and pies at that temp a while ago and found that my baked goods came out a lot better at the higher temp. But... you can stick to the old standard 350 degrees recommended by most cake recipes. Enjoy~
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...