A Truly Strange Butterscotch Cake Pudding

Leafing through vintage cookbooks this afternoon, I came upon this recipe from Favorite Recipes of Colfax Country Club Women, and I just couldn't believe it could possibly work. No eggs, almost no shortening.... it's such a strange recipe that I just had to try it.

To my surprise, it works just fine - although next time I'll add some nuts.  It is very sweet. And very simple. And it would make any child deliriously happy. 

 For the Syrup

1 cup brown sugar

1 tablespoon butter

11/2 cups boiling water

 Add the brown sugar and butter to the boiling water, stirring until the sugar dissovles.  Bring the mixture to a boil again, reduce heat and simmer for about 10 minutes, or until the syrup coats a spoon. Cool.

 For the Cake

1/2 cup sugar

1 tablespoon butter at room temperature

1 cup flour

2 teaspoons baking powder

a pinch of salt

1/2 cup milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup raisins

Preheat the oven to 350 degrees.

Combine sugar, butter, flour and baking powder in a bowl.  Stir in some of the milk, then slowly add remaining milk. Beat only until smooth. Fold in the spices and raisins.

Pour the cooled syrup into a greased loaf pan.  Spoon the batter into the center of the syrup and bake for 35 minutes, or until a cake tester comes out clean.  Let cool for 15 minutes, then invert onto a serving dish.  Serve with unsweetened whipped cream.