This is my mother's recipe and her mother's before her. It is easy to make, and the crumb mixture on top instead of icing makes for a nice change.
Mix the first three ingredients into crumbs. Take out 1 cup of crumbs and set aside. To remaining crumbs add sour milk, beaten egg, baking soda, cinnamon, cloves, and salt. Stir in the raisins. Put batter in a greased and floured 9 inch square cake pan. Sprinkle top of the cake with the cup of crumbs that you set aside.
Bake in moderate oven (350 degrees F) for about 40 minutes.
By linn from Dartmouth, Nova Scotia
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Sounds yummy. I'll have to try this. Thanks for sharing.
Hi, your recipe sounds great! One problem that I have is when someone just lists, 2 cups flour.
I teach some young people to cook and this is always a problem for them because we use different types of flour:
cake flour, bread flour, self-rising flour, plain flour, all-purpose flour and now instant flour.
It would be a hugh help if recipes included the type of flour for the "uneducated cookers".
Thanks - I am going to try your recipe this week.
Good point, cybergrannie. I'm familiar with all of the flours that you mentioned, with the exception of instant flour. Can you explain what it is? Thanks!
A very simple little cake. Sounds easy and delicious. My hubby would love it with warm applesauce.
Thank you for sharing.
Pookarina
@Maryeileen:
Instant Flour is mainly used for thickening savoury sauces. It is designed to dissolve instantly in liquids, whether hot or cold. Very low-protein wheat flour is used in making it (about 2% protein), along with a small amount of malted barley flour.
source:www.cooksinfo.com/instant-flour
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Combine brown sugar, butter and flour until crumbles. Save out 1 cup. To rest of mixture add soda and milk. Put in cake pan. Sprinkle one cup of crumbs over the top. Bake at 350 degrees F for 20-25 minutes and serve with whipped cream.
By Robin from Washington, IA
