Thursday, March 8, 2018

A Taste Of The Past: Great Depression Cake

"Take away the milk, the eggs, and the butter and what do you have left?
A great tasting, moist and spicy cake that became popular after the
stock market crash of 1929. Here's our special version."
-Sun-Maid Growers Of California

The original "Sun-Maid Raisin Girl" was a real person whose name 
 was Lorraine Collett Petersen. While attending the Panama Pacific International
Exposition in San Francisco, better known as the 1915 World's Fair, she was one of
several, sun-bonneted young ladies chosen  by the California Associated Raisin 
 Company to hand out raisin samples to visitors at the fair.

I clipped this recipe from the back of a box
of Sun Maid Raisins many moons ago.
I recently found my original clipping again
and thought it would be great to share this
delicious cake recipe with my readers!



2 cups sugar
2 cups strong coffee 
1/2 cup shortening
2 cups Sun-Maid Raisins
1 apple, peeled and grated
2 cups of all-purpose flour
1 teaspoon of baking soda
2 teaspoons baking powder
1 teaspoon each of cinnamon, allspice, cloves and nutmeg
1 cup chopped Diamond Walnuts

In a large saucepan, simmer the first five ingredients for 10 minutes,
stirring occasionally. Cool 10 minutes. Blend together with remaining ingredients
and stir into mixture. Pour batter into well-greased and floured 13 x 9 inch pan.
Bake at 350 for 25 to 30 minutes, or until toothpick inserted in center 
comes out clean. Cool and dust with powdered sugar if desired.

Note: 2 cups water may be substituted for the coffee. Diced candied
fruit may be added for an easy fruitcake.
- Recipe courtesy of the Sun-Maid Growers of California

She's As Sweet As A Raisin Herself!

"The Sun-Maid Raisin Girl"
By Madame Alexander

A final blurb from the Bluestocking Redneck:

If you do not want to use raisins in this recipe you can
substitute dried cranberries or another kind of dried fruit that you like.
 You can also omit the walnuts if you wish.
This cake is so delicious and so moist!  It's also great
topped with whipped cream and paired with 
 a steaming cup of freshly brewed coffee or tea.
Or, a tall glass of ice cold milk!

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