Ginger and Spice Pecan Cake
2 cups sifted flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2/3 cup vegetable oil
1/2 cup hot water
1 cup brown sugar
1 cup milk or buttermilk
1/2 cup molasses
1 cup chopped pecans
1 cup raisins
Sift together flour, granulated sugar, baking powder, salt, soda,
cloves, cinnamon and ginger. Set aside.
In a large bowl, cream together oil, hot water and brown sugar; add
eggs, milk and molasses; beat thoroughly.
Add dry ingredients to creamed mixture; blend thoroughly. Stir in
pecans and raisins.
Bake in a well-greased 9-by-13-by-2-inch pan, or 2 8-by-8-by-2-inch
pans, at 350 degrees for 45-50 minutes or until center of cake is
firm. Cool for 10 minutes.
Serves 12 to 15
Nutritional analysis per serving, based on 12: 453 calories, 20
grams fat, 67 grams carbohydrates, 5 grams protein, 32 milligrams
cholesterol, 421 milligrams sodium, 2 grams dietary fiber, 39
percent of calories from fat.
Nancy Leonard, Big Valley Orchards