Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room …
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directions Place the brown sugar, water, raisins. oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil. Cook gently for …
1 teaspoon vanilla directions Mix raisins, butter, brown sugar, spices, and water in heavy saucepan. Place on high heat and bring to a boil. Lower heat and simmer for 6 minutes. …
Vegan meatballs that are also low-carb! These little plant-based balls of yum are keto-friendly, gluten-free and have a perfect meat-replacing texture. but moms recipe was …
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Add the Raisins. This will help plump them up. … Give everything a good stir, then let the mixture return to a low boil. BOIL FOR FIVE MINUTES LONGER. … Remove the mixture from the heat and set aside. Let the …
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a round tube pan or two loaf pans. Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, …
Light and full of raisins, this simple cake is big on flavor! 1 hour 30 minutes Serves 12 Easy Directions Share World War I Cake The World War I Cake has interesting history. During that war, the British government released …
In a saucepan combine shortening, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Bring to boil, reduce heat, simmer for 10 minutes. Remove from heat and let stand until COMPLETELY cool. Preheat …
1/4 cup raisins 1/4 cup unsweetened coconut 1/4 cup stevia in the raw pinch nutmeg 1/4 teaspoon cinnamon Instructions Preheat oven to 375F. Mix together ingredients and drop dough onto a parchment lined cookie sheet by …
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From a low carb chocolate cake to a lemon blueberry pound cake to keto coconut flour cupcakes, find a delicious cake to celebrate any occasion or just to have a little treat after dinner or a snack after work. For more treats, browse …
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In a medium size saucepan, mix the sugar, water, cinnamon, cloves, salt, shortening and raisins. Boil over medium heat 5 minutes. Set the saucepan away from the stove and let the mixture …
This pound cake bursts with fruity flavors from cranberries and orange! It tastes so decadent, but it’s secretly healthy. Ingredients such as whole wheat flour, Greek yogurt, non …
1/2 teaspoon finely chopped raisins optional Instructions Grease a coffee mug – tall and narrow is best. Mix the coconut flour, flax, almond flour, sweetener, cinnamon, and baking powder together. Set aside. Whisk the egg …
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Cake may be frosted with a vanilla butter cream frosting. Yield: 18-20 servings War Cake 2 c. dark brown sugar 2 c. hot water 2 (heaping) tbsp. shortening 1 tsp. salt 1 tsp. ground …
Instructions. Preheat the oven to 350°C (175°C). Add eggs, sweetener, melted butter, and yogurt to a large bowl. Whisk until smooth. Add the rest of the cake ingredients to the same bowl and …
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NO EGGS are used to make this war era cake, created pretty much out of necessity back in the day. Filled with pecans and raisins, then topped with a powdered sugar icing, this cake still is a hit around the table, even today. Bring 2 cups water to a boil in a large pot. Add pecans. Add butter. Add ginger. Add cinnamon. Add brown sugar. Add nutmeg.
Place the brown sugar, water, raisins. oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil. Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger. While the mixture is cooling, preheat t he oven to 350F. Grease and flour an 8x4-inch baking pan.
The World War I Cake has interesting history. During that war, the British government released an official recipe for a cake that could be made at home and sent to the war battlefields to cheer up the soldiers. The cake recipe did not require any butter or eggs; those were in shortage during the hard years of the wartime.
Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room temperature.