Thread: Grandma Lobdell's Rasin Molassas Cake

GRANDMA LOBDELL’S RAISIN MOLASSES CAKE

you'll need :

1 16 oz. box raisins
1 1/2 cup water
bring that to a boil (3 minutes) remove from heat and set aside

in a bowl :
1 cup flower
1 cup sugar
1 cup molasses - doesn't matter what kind ...but the better quality the better it taste in the end
1 tsp. baking powder
1 1/2 tsp baking soda
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. clove
1/2 tsp. ginger
1/2 tsp. salt
2 eggs
water from boiled raisins
MIX WELL ... then
add 8 tbsp. melted shorting/crisco (I use Butter, but Grandma didn’t) (not to hot or it will cook the eggs)
MIX WELL ... then
then alternately add the cooked raisins with and additional cup of flour
(like a 1/4 cup of each at a time) till all is mixed well

{{{{When Aunt Ethel passed this recipe on she stressed IT IS IMPORTANT TO ADD THESE INGREDIENTS SLOWLY/ALTERNATING 1/4 cup ... 1/4 cup.... 1/4 cup ....1/4 cup ... so on }}}}


BATTER IS A LITTLE RUNNY LOOKING and LUMPY FROM THE RAISINS

Bake in a well greased/floured glass pan at 350* for 40-60 minutes until tooth pick comes out clean.

This is the one cake I ALWAYS knew was waiting for us when we went to visit Grandma. It’s a very dense moist cake. No frosting needed. Very sweet of course. Hearty and comforting.

Thumbnail is my Grandma Lobdell