POORMAN'S CAKE

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POORMAN'S CAKE

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Forums » Baking Forums » What are you Baking? » POORMAN'S CAKE

POORMAN'S CAKE

posted at 1/17/2012 9:33 AM EST

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

POORMAN'S CAKE

1# box of raisins
2 cups water
1 cup water
2 cups brown sugar
1/2 cup lard (shortening)
2 eggs beaten
4 cups flour
1 teas.cinnamon
1/2 teas.cloves
1 Tabls baking soda
1/2 teas.salt.

Place the raisins in a saucepan with two cups of water bring to a boil and turn down to a simmer
simmer for 15 mins.DO NOT DRAIN,when warm add 1 more cup water,baking soda,salt,cinnamon,cloves,shortening,sugar and eggs.
Mix well,add flour one cup at a time and mix well.I always grease the inside of two loaf pans and line with waxed paper it's the way
my MIL showed me and it is easier to remove the cakes from the pan and the waxed paper pulls right off the cakes
Bake @350* for one hour or until toothpick comes out clean.I have subbed the 1 cup of water for pumpkin puree or apple sauce.I add 1 cup chopped walnuts if I have them. This is also the base for our fruitcake during the holidays.Enjoy!

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Re: POORMAN'S CAKE

posted at 1/17/2012 10:14 AM EST

Jean M

Posts: 223
First: 10/12/2008
Last: 5/9/2013

I'm curious. How did this get the name Poorman's Cake?

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Re: POORMAN'S CAKE

posted at 1/17/2012 11:41 AM EST

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

From what I was told the cake was made during the Depression,know as Poorman's cake or Depression cake.Raisins were avalible but not much else during this time period.My Mother in laws Grandmother came from Germany.She made this cake for her children for Christmas because she had very little and that is how it became a treasured recipe in our family.We always have this cake for Christmas but we enjoy it other times during the year also.

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Re: POORMAN'S CAKE

posted at 1/17/2012 12:22 PM EST

JUDY O

Posts: 1582
First: 10/8/2010
Last: 5/24/2013

Gale it sounds really good. I like spice cake and raisins. I do believe I've seen this recipe somewhere before and I can see how it would be a good base for a fruit cake.

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Re: POORMAN'S CAKE

posted at 1/17/2012 5:54 PM EST

H. M

Posts: 1474
First: 9/9/2008
Last: 5/24/2013

Sounds great! Thanks for sharing it Gale.

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Re: POORMAN'S CAKE

posted at 1/17/2012 6:20 PM EST

Renee C

Posts: 1173
First: 9/10/2008
Last: 5/23/2013

Sounds delicious! Thanks for sharing Gale!

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Re: POORMAN'S CAKE

posted at 1/18/2012 12:23 AM EST

Verlee T

Posts: 1267
First: 10/26/2009
Last: 5/24/2013

Great sounding recipe, Gale. I like the idea of substituting applesauce or pumpkin for some of the water. And I personally would add the walnuts too!

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Re: POORMAN'S CAKE

posted at 1/18/2012 12:48 AM EST

Carol P

Posts: 1623
First: 8/9/2008
Last: 5/22/2013

Gale, Thank you for sharing your recipe of Poorman's Cake. I have
printed and it will be on my to try pile.

Verlee, I agree with the walnuts. It would be a perfect addition to all the
spices.

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Re: POORMAN'S CAKE

posted at 1/18/2012 2:25 AM EST

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

You are all very welcome.It's a family favorite.I have always added walnuts it makes it better.My hubby likes it with fruit cake fruit green and red cherries.One summer our produce manager mark the fruit cake fruit way down.I bought it all.In the middle of July I was making fruitcake.My Mother in law said ,you are the only women who would make fruitcake for her huband in July lol !

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Re: POORMAN'S CAKE

posted at 1/18/2012 7:03 AM EST

Angela F

Posts: 1089
First: 8/8/2008
Last: 4/18/2013

In Response to POORMAN'S CAKE:

POORMAN'S CAKE 1# box of raisins 2 cups water 1 cup water 2 cups brown sugar 1/2 cup lard (shortening) 2 eggs beaten 4 cups flour 1 teas.cinnamon 1/2 teas.cloves 1 Tabls baking soda 1/2 teas.salt. Place the raisins in a saucepan with two cups of water bring to a boil and turn down to a simmer simmer for 15 mins.DO NOT DRAIN,when warm add 1 more cup water,baking soda,salt,cinnamon,cloves,shortening,sugar and eggs. Mix well,add flour one cup at a time and mix well.I always grease the inside of two loaf pans and line with waxed paper it's the way my MIL showed me and it is easier to remove the cakes from the pan and the waxed paper pulls right off the cakes Bake @350* for one hour or until toothpick comes out clean.I have subbed the 1 cup of water for pumpkin puree or apple sauce.I add 1 cup chopped walnuts if I have them. This is also the base for our fruitcake during the holidays.Enjoy!
Posted by gale g

Gale, you are a gem. Love your recipes.

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Re: POORMAN'S CAKE

posted at 1/18/2012 7:11 AM EST

Mary Ann S

Posts: 2732
First: 1/16/2009
Last: 5/24/2013

Tlhanks for the recipe.

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Re: POORMAN'S CAKE

posted at 1/18/2012 8:12 AM EST

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

You are all so very welcome.You all make me feel so good! I think you all know that I really love to cook and bake.It always amazes me how many different foods can be made with the same ingredients.I love to share with friends!

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Re: POORMAN'S CAKE

posted at 1/18/2012 9:47 AM EST

Mary L

Posts: 1641
First: 8/8/2008
Last: 5/24/2013

Interesting cake but I don't like spice .

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Re: POORMAN'S CAKE

posted at 1/18/2012 10:46 AM EST

Bakery1 G

Posts: 707
First: 10/15/2010
Last: 5/24/2013

In Response to Re: POORMAN'S CAKE:

Gale, this is really close to the recipe I use. I usually make it for hubby's birthday, at his request. Guess I could surprise him and make it some other time, as well.

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Re: POORMAN'S CAKE

posted at 1/19/2012 12:17 PM EST

Sara S

Posts: 856
First: 1/20/2010
Last: 5/24/2013

That sounds good. I will try it this weekend.

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Re: POORMAN'S CAKE

posted at 1/26/2012 12:13 AM EST

Marie F

Posts: 1395
First: 8/9/2008
Last: 5/24/2013

Gale: Sounds good. Thank you.

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Re: POORMAN'S CAKE

posted at 1/27/2012 9:42 AM EST

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

I made one of these on Wednesday I didn't have shortening ,so I use 3/4 cup of canola oil instead.I poured all the batter into my 9" spring form pan (greased and floured) instead of the two loaf pans.The baking time was still the same.The cake was moister than with the shortening.I think I will revise this recipe.Use 3/4 cup of oil (your chioce) I used canola,instead of shortening.

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Re: POORMAN'S CAKE

posted at 1/29/2012 11:48 AM EST

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

Yesterday went to the store to get a few things and there in the produce department sat several marked down containers of candied fruit.Better yet I had coupons with no expiration dates for the fruit.Well needless to say I just pulled a fruit cake from the oven.Hubby was begging and I couldn't say no.He is the only person I know that will eat fruit cake all year long. :)

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Re: POORMAN'S CAKE

posted at 1/29/2012 2:35 PM EST

nikki p

Posts: 2615
First: 10/6/2010
Last: 5/24/2013

I had never liked fruitcake. My husband does/did but I never liked the overly sweet of some of the candied fruits. I also dislike citron very much and I think that ruins most fruitcake for me.
A year ago a friend made a fruitcake and I have since changed my mind about fruitcake.
I now understand why they are so very expensive.
This is the recipe that I have and when next I decide to make a fruitcake this is the one.

Fruitcake Bars
2 1/2 Cups dark raisins
2 1/2 Cups Golden Raisins
2 Cups dried currants
2 Cups dried sour cherries
2 1/2 Cups dried cranberries
1 Cup dried apricots, diced
3/4 cup honey
1 Cup Amaretto or brandy
Combine these ingredients in a container or Zip Top bag and allow to macerate for 2 days to 2 weeks

1 1/2 Cup Butter
2 1/4 Cup bread flour
1 Tb salt, kosher or sea salt
1 1/2 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp ground cloves
1 1/2 Cup walnuts, chopped
1 1/4 Cup sugar
7 large eggs
Pre heat oven to 275 degrees F.
Butter 2 8 inch pans. Flour pans.
In a bowl combine flour, salt, ginger, cinnamon, cloves. Stir in walnuts. Whisk to combine.
In bowl beat butter and sugar until light and fluffy. Add eggs one at a time beat well between additions.
Use a spatula to fold in flour mixture and drained fruit.
Divide between pans.
Bake 2 to 21/4 hours.

I think the reason I like this is there is no candied fruit.
My friend did two batches of this used brandy for one and amaretto for the second. I like the amaretto version better. That should be no surprise to any of you.

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Re: POORMAN'S CAKE

posted at 1/29/2012 7:19 PM EST

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

In Response to Re: POORMAN'S CAKE:

I had never liked fruitcake. My husband does/did but I never liked the overly sweet of some of the candied fruits. I also dislike citron very much and I think that ruins most fruitcake for me. A year ago a friend made a fruitcake and I have since changed my mind about fruitcake. I now understand why they are so very expensive. This is the recipe that I have and when next I decide to make a fruitcake this is the one. Fruitcake Bars 2 1/2 Cups dark raisins 2 1/2 Cups Golden Raisins 2 Cups dried currants 2 Cups dried sour cherries 2 1/2 Cups dried cranberries 1 Cup dried apricots, diced 3/4 cup honey 1 Cup Amaretto or brandy Combine these ingredients in a container or Zip Top bag and allow to macerate for 2 days to 2 weeks 1 1/2 Cup Butter 2 1/4 Cup bread flour 1 Tb salt, kosher or sea salt 1 1/2 tsp ground ginger 1 1/2 tsp cinnamon 1 tsp ground cloves 1 1/2 Cup walnuts, chopped 1 1/4 Cup sugar 7 large eggs Pre heat oven to 275 degrees F. Butter 2 8 inch pans. Flour pans. In a bowl combine flour, salt, ginger, cinnamon, cloves. Stir in walnuts. Whisk to combine. In bowl beat butter and sugar until light and fluffy. Add eggs one at a time beat well between additions. Use a spatula to fold in flour mixture and drained fruit. Divide between pans. Bake 2 to 21/4 hours. I think the reason I like this is there is no candied fruit. My friend did two batches of this used brandy for one and amaretto for the second. I like the amaretto version better. That should be no surprise to any of you.
Posted by nikki p

Nikki,thank you for this recipe,I don't like the candied fruit either.I'll have to bake one of these and see if my hubby likes this.Fruit cake is very expensive due to all the ingredients and the time involved.

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