Eggless and more (or less)

Think you know about Southern cooking? See how well you do at this Southern Food Quiz that caught my eye on the MSN page today. I scored 10 out of 10 and would have been disappointed in myself if I hadn’t. After all, I’ve lived my entire life in the South!

I don’t normally post recipes that I haven’t tried first. However, I was “talking cakes” with a friend on the phone this morning and was reminded that she won’t eat anything with egg in it. So, I’m posting this recipe for her. I copied it from the August 2009 issue of Guideposts magazine. It was submitted by Rosemary Marbach of Boston, MA and looks like it would be delicious.

“Violet”, this is for you. Let me know what you think if you try it!

Eggless, Milkless, Butterless Cake

1 cup brown sugar, firmly packed
1½ cups water
1/3 cup vegetable oil
2 cups dark raisins
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons water
2 cups flour
1 teaspoon baking powder

Preheat oven to 325ºF. Combine sugar, water, oil, raisins and spices in a saucepan, and boil for 3 minutes, stirring frequently. Take pan off heat and let cool for 10 minutes. Dissolve baking soda and salt in 2 teaspoons of water and add to raisin mixture (it will foam). Blend in the flour and baking powder. Mix well, Pour batter into a greased 9-inch-square pan and bake for 55 minutes, or until toothpick inserted in center comes out clean. Let cake cool for about 10 minutes before serving. Serves 10 to 12.