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Hello, and welcome to my recipe exchange. Last summer, I shared my family’s recipe for bean soup and cornbread at the Hilltop Bean Dinner. Sharing this recipe was so well received I decided to make it a feature of my website! Please check this page frequently for new recipes and I invite you to share your family’s favorite recipes, which may get posted here! While we all share a love of good food it is important to stay healthy as well.
Below is a simple cake recipe my grandmother used to make. She always had about eight mouths to feed and my grandpa was disabled with black lung. She always looked for ways to save money and simple, creative cooking was a specialty of hers. She was active in our community and would often bake bread and take it around to folks around town. She remains one of my heroes on my paternal side. The recipe below is my grandmother, Georgetta Allison Brooks', cheap way to serve a good dessert. Enjoy!
Warm Regards,
Paula Brooks
Franklin County Commissioner
2C white sugar
2C cold water 1 box of raisins, currants
2T shortening (I use the zero trans-fat, all vegetable) (mix in large pan)
Boil the mixture gently for 5 minutes; let it cool at room temperature, preferably overnight.
Mix into this 2½ C flour, 1 tsp. soda, and 2 tsp cinnamon (I use the fragrant Penzey’s Chinese type). Place batter in a greased 13 x 8 pan and bake at 350 degrees for 45 minutes to one hour. In keeping with the frugality intended by the recipe’s heritage, I serve this cake plain. If you want to splurge, you can serve it with vanilla ice cream or whipped cream!
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