I was looking through some recipes I had bookmarked and came found this recipe for old fashioned spice cake A.K.A Poorman's cookies. It looked yummy and it was! My dad in particular loved them didn't even complain that I had didn't put in nuts... until the next day at least.
I halved the recipe and left out the nuts and baked it 30 minutes in an 8x8 inch pan. I can see the reason it's called both a cake and a cookie. The batter was more like a cookie dough than a cake batter and it seemed like a slightly cakey bar cookie. The flavors were better the next day as they had melded together.
You could probably change it up some, cranberries instead of raisins or if I think about it next time I might toss in some diced apples.
Old-Fashioned Spice Cake
2 1/4c. water
1 1/2 c. raisins
1 stick unsalted butter or margerine
3 c. all-purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
3/4 tsp baking powder
1 1/2 c. sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 eggs, slightly beaten
1/2 c. chopped walnuts
Preheat the oven to 375°F and grease a 9×13 baking pan.
Combine water, raisins, and butter in a medium saucepan. Boil over medium-high heat, covered, for 20 minutes. Remove from heat, remove the lid, and let cool for 5-10 minutes.
While the raisin mixture is boiling, combine the dry ingredients (through cloves) in a large bowl, whisking until thoroughly combined.
Pour the slightly cooled raisin mixture over the dry ingredients and stir with a spoon until mostly combined and moistened (the batter at this point will have the consistency of a paste). Add the beaten eggs and again stir with a spoon, until thoroughly combined. Stir in the chopped walnuts.
Spread the batter into the prepared pan and bake for 25-30 minutes, until deeply browned and a toothpick inserted into the center comes out mostly clean.
Cool to room temperature before serving. If not serving immediately, cover with plastic wrap to keep the cake moist. Store leftovers in an airtight container at room temperature. Makes 12 servings.
I halved the recipe and left out the nuts and baked it 30 minutes in an 8x8 inch pan. I can see the reason it's called both a cake and a cookie. The batter was more like a cookie dough than a cake batter and it seemed like a slightly cakey bar cookie. The flavors were better the next day as they had melded together.
You could probably change it up some, cranberries instead of raisins or if I think about it next time I might toss in some diced apples.
Old-Fashioned Spice Cake
2 1/4c. water
1 1/2 c. raisins
1 stick unsalted butter or margerine
3 c. all-purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
3/4 tsp baking powder
1 1/2 c. sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 eggs, slightly beaten
1/2 c. chopped walnuts
Preheat the oven to 375°F and grease a 9×13 baking pan.
Combine water, raisins, and butter in a medium saucepan. Boil over medium-high heat, covered, for 20 minutes. Remove from heat, remove the lid, and let cool for 5-10 minutes.
While the raisin mixture is boiling, combine the dry ingredients (through cloves) in a large bowl, whisking until thoroughly combined.
Pour the slightly cooled raisin mixture over the dry ingredients and stir with a spoon until mostly combined and moistened (the batter at this point will have the consistency of a paste). Add the beaten eggs and again stir with a spoon, until thoroughly combined. Stir in the chopped walnuts.
Spread the batter into the prepared pan and bake for 25-30 minutes, until deeply browned and a toothpick inserted into the center comes out mostly clean.
Cool to room temperature before serving. If not serving immediately, cover with plastic wrap to keep the cake moist. Store leftovers in an airtight container at room temperature. Makes 12 servings.
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