``This recipe was passed down by my great-great grandmother, who moved to
Akron from West Virginia around 1910,'' Vicki Rovira of Uniontown wrote in a
note that accompanied her recipe.
Sure enough, the raisins are soaked and the fat in the recipe is lard.
``Of course, back then, most people didn't follow recipes exactly -- you
know, a pinch of this or that,'' Rovira wrote. ``The amount of spices may be
increased if wanted and the addition of ground cloves is also an option.''
The cake is made by an unusual method. The sugar, lard and spices are heated
in a saucepan, then cooled before they're added to the flour and leavening.
DAD'S CAKE
3 cups seedless raisins
Water to cover
1 cup lard
2 cups packed brown sugar
2 eggs
4 cups flour
2 tsp. baking soda
2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
Combine raisins with water to cover in a saucepan. simmer for about 5
minutes or so, until tender. Drain, reserving 1 cup liquid; set aside to
cool.
In a mixing bowl, combine lard, sugar and eggs. Beat until fluffy. In
another bowl, sift together flour and soda. Mix with spices and salt.
Stir dry ingredients into beaten mixture alternately with reserved raisin
liquid. Stir in raisins. Pour into a greased and floured, 10-inch tube pan.
Bake at 350 degrees for 1 ½ hours or until a toothpick inserted into the
cake comes out clean. Let stand 15 to 20 minutes before turning out of pan.
When cool, sprinkle with powdered sugar.
Beacon Journal
[Non-text portions of this message have been removed]
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