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In a pan, combine brown sugar, hot water, salt, shortening, raisins, and spices. Bring to a boil, then remove from the heat and let cool to room temperature. In a bowl, combine flour and dissolved baking soda, add to the batter, and mix well. Pour into prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
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6 tbsp. flour 1 c. milk 1/4 c. Crisco or shortening, softened 1 stick butter, softened 1 tsp. vanilla 1 c. confectioners' sugar Food coloring, optional
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Recipes fun! Pour milk in jar and add flour and salt. Shake until smooth. Cook mixture until thick and pasty. Chill. Cream butter, sugar, and vanilla. Add chilled mixture a tablespoon at a time and beat well after each addition. Whip at high speed for 1 minute. Great on chocolate cake.
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Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. With an electric mixer beat the butter, sugar and salt until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake.
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1 Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. 2 With an electric mixer beat the butter, sugar and salt until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Frostings.
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In a large mixing bowl, sift together your flour, baking powder, baking soda, and salt. Add the cooled syrup into your sifted flour mixture. Fold until evenly incorporated. Pour into your greased bundt pan, then bake until a cake tester comes out clean for roughly 45 minutes. Once baked, set aside at room temperature for 15 minutes.
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For The Poor Man's Cake. In a medium sauce pan, cook raisins and shortening in 2 cups water for 10 minutes. Remove from heat and let cool. Do not drain the water. Once cooled, add sugar, cinnamon, ginger, cloves, nutmeg. Stir until combined. Stir in 2 cups of flour until combined. Next add 1 cup of water and 2 more cups of flour.
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Whisk together the flour and milk until there are no lumps. Heat in a small sauce pan, stirring constantly until thickened. Remove from heat and cool well. Beat together the remaining ingredients in a large bowl. When thoroughly creamed add the cooled flour mixture and beat until light and fluffy.
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Step 1: Soak the raisins. Place the raisins into a small saucepan, add water to cover by one inch, and bring to a boil. Cook the raisins for about 10 minutes, or until plump, then drain and rinse with cool water. Editor's Tip: Alternatively, pour boiling water over the raisins and let them soak overnight. Drain excess water before using.
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1/2 tsp cloves. 1/2 tsp nutmeg. 1 tsp cinnamon. In a medium saucepan combine the raisins and water. Bring to a boil and continue to boil for about 10 minutes. Remove from the heat and stir in the sugar and butter. Stir until the butter is melted and the sugar is dissolved. Sift together the flour, baking soda, baking powder and spices.
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1 stick softened butter. 1/2 c. Crisco. 1 1/2 tsp. vanilla. Cook together milk and flour until it leaves the side of the pan and forms a lump. Set aside and cool. Add to flour mixture sugar, butter, Crisco, and vanilla. Beat until real light and fluffy. Keeps well, refrigerated.
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Instructions. In a large saucepan, bring sugar, water, raisins and butter to a low boil. Simmer for 10 minutes and then remove from heat to cool slightly. 1 cup granulated sugar, 1 cup water, 1 cup raisins, ½ cup butter. Meanwhile preheat your oven to 350°F and grease a 9×13 inch pan.
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The best Poor Man's Frosting! (189.3 kcal, 20.2 carbs) Ingredients: 1 cup milk · 5 tablespoons all-purpose flour · ¾ cup butter, softened · 1 cup white sugar · 1 teaspoon vanilla extract · ⅛ teaspoon salt
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Beat butter and Crisco together until creamed well. Add confectioners' sugar one-half cup at a time, mixing well after each addition. Combine cooled flour mixture and butter-sugar mixture and whip at high speed. Add vanilla. This recipe will fill and frost an 8 or 9 inch layer cake. If you would like a light chocolate frosting, add about 1/3.
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Remove from heat, cover lightly with plastic wrap right on top of the mixture to prevent a skin from forming, and refrigerate until cool. Cream butter, Crisco, and the vanilla for 4 minutes with electric mixer. Add sugar and beat 4 minutes more. Add cooled flour paste and beat an additional 4 minutes until smooth and creamy.
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Preheat oven to 350°F. In a saucepan, combine the raisins, lard, sugar, and water. Bring to a gentle boil and simmer for five minutes. Remove from heat and allow the mixture to cool. In a large mixing bowl, combine the flour, allspice, nutmeg, baking soda, and walnuts.