Here’s the original recipe.
Depression Cake
(Named for a historical time period, not the illness)
2 cups granulated sugar
2 cups strong coffee
2 cups raisins or currants or chopped dates
½ cup applesauce
2 cups all-purpose flour (or 1 cup all-purpose, 1 cup whole wheat)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. each ground cinnamon, allspice, cloves, and nutmeg
1 cup chopped walnuts or almonds (optional)
Powdered sugar for garnish (or serve with whipped topping)
Preheat oven to 350.
In large saucepan, combine granulated sugar, coffee, raisins, and applesauce. Simmer 10 minutes. In large bowl, blend remaining ingredients, except powdered sugar. Stir raisin mixture into flour mixture. Pour batter into well-greased and floured 13 by 9 pan. Bake at least 30-40 minutes, until toothpick inserted in center comes out clean.
Let cool. Sprinkle with powdered sugar or serve with whipped topping.
Adapted from a recipe in a California Raisin cookbook put out at least fifteen years ago.
Here’s how I really made it. The apple preserves are more like a homemade and home canned apple pie filling. I’d made cranberry sauce that morning, so the saucepan had some stuck to its sides, leaving a hint of cranberry flavor.
Depression Cake
(Named for a historical time period, in the hopes that our leaders learn from the past so as not to repeat it)
2 cups granulated sugar
Strong coffee and apple preserves, enough to make 2 cups
1 cups raisins
2 cups whole wheat pastry flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. each ground cinnamon, allspice, cloves, and nutmeg
1 cup chopped walnuts
Preheat oven to 350.
In large saucepan (still sticky with cranberry sauce), combine granulated sugar, coffee, raisins, and apple preserves. Simmer 10 minutes. In large bowl, blend remaining ingredients. Stir raisin mixture into flour mixture. Pour batter into well-greased and floured 13 by 9 pan. Bake at least 30-40 minutes, until toothpick inserted in center comes out clean.
Let cool. Sprinkle with powdered sugar or serve with whipped topping.
Adapted from a recipe I’ve had for years – I never make it the same way twice, but it’s always delicious.
