Eggless, Milkless, Butterless Cake II Popular Recipes
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| Eggless, Milkless, Butterless Cake II |
"This cake is for those of you who have hypersensitive reactions. When my youngsters were small they advanced an hypersensitivity towards all dairy products, after which regularly outgrew them."
Ingredients :
- 1 cup packed brown sugar
- 1 cup water
- 1/three cup shortening
- 1 cup raisins
- 1 teaspoon ground cinnamon
- half of teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 1/4 cups sifted cake flour
- 1 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- half of cup sliced almonds (optional)
- 1 teaspoon almond extract (optionally available)
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir whilst cooking for three mins. Cool.
- Measure flour, soda, and baking powder, and sift collectively.
- Gradually stir dry substances into raisin mixture. Beat nicely. If an almond cake is favored, stir in almond extract and almonds. Pour batter right into a greased 8 x four inch loaf pan.
- Bake at 325 stages F (165 tiers C) for approximately 1 hour.
Notes :
A standardized recipe refers to a particular standard-of-use of particular metrics in cooking - Standard sizes, time, temperature, quantity, etc.. Abiding by this principle creates uniformity in kitchen produce, whether it is tangible or intangible.If this Eggless, Milkless, Butterless Cake II recipe suits your family's flavour, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the go to here!If this Eggless, Milkless, Butterless Cake II recipe fits your family's preference, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the visit!
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