My grandma, my mother’s mother, was a very good home cook. She was an awesome baker and she had one other trait she was very noteworthy for. She was very fugal!
Raising four children during the Depression of the 1920’s was no easy task and frugality was a necessity! Do you remember the ball of used aluminum foil? The one that got reused until it had so many holes it. Each piece that could hardly hold itself together, let alone protect anything in the icebox.
This recipe reflects the use of everything that was in the kitchen of that era. As a kid I can I remember asking for it on more that one occasion. The cake is similar in density to that of brownie that is chewy.
Most of the time the cake was eaten plain, but if needed to be dressed up for company, it got a covering of Royal Icing.
Grandma’s Depression Cake
1 cup sugar
1/2 cup bacon fat, you can use shortening or butter, but it’s not the same.
1 cup raisins
1/2 pecans (optional)
1/2 cup water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Grease and flour a 8″ square baking pan.
Combine the water and raisins in a small pot and bring to a boil, remove from heat, then cool for 3-4 minutes.
Cream together bacon fat and sugar until creamy, the add egg and incorporate well.
Sift flour, salt, soda, cinnamon and nutmeg together onto parchment paper. Gently pour dry in small amounts at a time until it is all combined.
Pour batter into prepared pan, bake at 350 degree for 25-30 minutes. It is done when a knife inserted comes out clean.
Dried cranberries are also fun to substitute in for the raisins.