Hoover Cake

This World War I recipe saved precious sugar by substituting molasses and corn syrup. Chopped and hydrated raisins provide additional sweetness. White wheat flour was stretched with the inclusion of rye flour and corn meal. It is a delicious, rich and flavorful cake. A small slice is plenty.

Hoover Molasses Cake

1/2 cup hot coffee
2/3 cup seeded raisins, chopped
4 tablespoons melted butter or other fat
1 egg, lightly beaten
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup white corn meal
1 cup white flour
1/2 cup rye flour
3/4 cup molasses
1 teaspoon baking soda
1/3 cup light corn syrup

Preheat oven to 350 degrees F. (325 for glass or dark pans) Combine the raisins and coffee and set aside for the raisins to soften. Then stir in the melted butter and egg. Combine sugar, baking powder, spices, corn meal, and flours and set aside. Put molasses in medium mixing bowl. Stir in baking soda then add syrup. Stir in half the dry ingredients. Beat in raisin mixture. Pour batter into 2 greased and floured 8 x 4 loaf pans. Bake until firm in center and slightly pulled away from the sides, about 60 minutes. Cake may fall in the center, just be sure a toothpick stuck in the center comes out clean.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.