On Wed 08 Apr 2009 04:16:08p, Janet Bostwick told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Wed 08 Apr 2009 10:44:38a, Janet Bostwick told us...
>>
>>> I like this cake. It's good for picnics, it keeps well and it's easy.
>>>
>>> Janet
>>>
>>
>> I haven't had this cake in years, Janet. Thanks for posting it. I
>> recall it always being a hit.
>>
>> --
>> Wayne Boatwright
> You're welcome. All this talk about recession cooking and homemade
> convenience food got me to thinking about it. I can't recall where I had
> it first or when. It is just one of those childhood memories.
> Janet

This prompted me to think of the following depression era cake (I call it a
snack cake) that my grandmother and mother used to make on occasion. It
doesn't really need frosting, but they would usually sprinkle it with
powdered sugar before serving. It's spicy and moist.

Buterless, Eggless, Milkless Cake

1 cup brown sugar, firmly packed
1-1/4 cups water
1/3 cup vegetable shortening or lard
2/3 cup raisins
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon powdered cloves
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons water
2 cups sifted all-purpose flour
1 teaspoon baking powder

Boil brown sugar, 1-1/4 cups water, shortening, raisins, and spices
together for 3 minutes. Cool. Add salt and baking soda which has been
dissolved in 2 teaspoons water. Gradually add the flour and baking powder
which have been sifted together, beating smooth after each addition. Baked
in a greased and floured 8" x 8" pan in a moderate oven of 325°F. about 50
minutes, or until done. Cool completely, then cover tightly and store
overnight before serving.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.