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Submitted by Judee Dufresne

“My grandmother developed this cake during World War I when eggs were
in short supply, as well as being very expensive if you could find
them. This is not a sweet cake, and it is great for people who cannot
eat eggs. It is also inexpensive to make. As an added bonus, you can
change the cake’s taste a little by frosting it or pouring pudding
over it.”

INGREDIENTS
1 cup sugar
1 cup raisins
1/2 cup shortening
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch salt
1 1/2 cups water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon water
NUTMEG SAUCE:
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon butter or margarine
1 tablespoon lemon juice
1/4 teaspoon nutmeg

DIRECTIONS
Combine first eight ingredients in a saucepan and bring to a boil.
Boil 5 minutes. Remove from heat and stir in flour, baking powder, and
baking soda dissolved in the tablespoons of water. Mix well. Spread
into a greased 8-in. x 8-in. baking pan. Bake at 350 degrees F for
about 30 minutes or until a toothpick inserted in center of cake comes
out clean. Meanwhile, combine sauce ingredients in a saucepan and cook
over medium-low heat until thickened. Serve cake warm or room
temperature with warm sauce.