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News - Miscellaneous - 14 Jan 2021

News Item 6 of 351 

Miscellaneous: 14 Jan 2021
VICTORY CAKE

Well Comrades and friends,

We all have been asked to stay home in an effort to slow community spread of the coronavirus.

So you’re sitting at home, on your third glass of wine, and decide it would be a good idea to bake a cake. You’ve got some odds and ends left over from the Christmas baking you didn’t bother doing, but no milk or eggs. You certainly don’t want to make a special trip to the store just for milk and eggs.

What to do?

Why not bake up your own personal tribute to the home chefs of 75 years ago, when things like milk and eggs were rationed? Here’s a recipe for a “Victory cake”, a common dessert in WW II, that needs no eggs, no milk, and very little fat.

Enjoy!

FROM FOOD.COM -

INGREDIENTS

 DIRECTIONS
  • Place the brown sugar, water, raisins. oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.
  • Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger.
  • While the mixture is cooling, preheat t he oven to 350F.
  • Grease and flour an 8x4-inch baking pan.
  • Sift together the flour, salt, baking powder, and baking soda.
  • Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
  • Stir in the walnuts.
  • Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean.
  • Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.



FOOD.COM/jm
 

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