EGGLESS, MILKLESS CAKE

INGREDIENTS

1 1/2 cups brown or white sugar
1/2 teaspoon cloves, allspice or mace
2 cups hot water
1/2 pkg raisins
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons shortening (butter or Crisco)

COOKING DIRECTIONS

Combine the above ingredients and boil for 5 minutes. Let mixture cool, then add:

3 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350°F. Turn batter out into a 9" tube or Bundt pan or an 8" square cake pan that has been greased and floured.

Bake at 350°F for 1 hour. Allow to cool before frosting with white, lemon or vanilla frosting or use White Frosting; see below.

White Frosting:
INGREDIENTS

1/2 stick butter
3 cups confectioners sugar
3 tablespoons water or milk
1 1/2 teaspoons vanilla or lemon flavoring

COOKING DIRECTIONS

Heat butter in milk or water, add to sugar and flavoring. Beat until smooth. Frost top and sides of cake.

FUNNEL CAKES

INGREDIENTS

1 1/2 cups flour
2 eggs
1 cup milk
3 tablespoons sugar
1/4 teaspoon mace (optional)
1/2 teaspoon cinnamon (optional)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt

COOKING DIRECTIONS

Combine all ingredients. Drop mixture through a large funnel into hot peanut or vegetable oil (365°F-375°F) and fry until golden. Remove to paper towels using a slotted spoon. When cool, place in a clean paper bag and shake with confectioners' sugar. Alternatively, drizzle with syrup or honey just before serving.