I found this in a collection of Civil War era recipes. I’ve tweaked it a little since the original recipe produced a very heavy, dense cake. It works well for cupcakes also and the brown sugar makes for a smooth, lightly-crusted top which is perfect for decorating. The taste is not unusually strong, so I would suggest using a light frosting.
Amount Ingredient 1 1/2 cup brown sugar 1/2 cup oil 2 eggs 1 1/2 cup sour milk 1/2 cup water – optional 1/2 tsp baking soda dissolved in the milk 3 cups AP flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 1/2 tsp allspice 1/2 tsp nutmeg 1 tsp vanilla 1 tsp butter flavoring 1/2 cup chopped nuts – optional 1 cup raisins – optional
This is so easy – - place all ingredients except nuts and raisins in your bowl and mix well, then stir in nuts and raisins. This makes a thick batter, so if you want you can add the water. This recipe will make 2 full 8″ rounds or 2 dozen cupcakes. Bake at 300 (or less, but no higher) and check after 1 hour. I found it took about 1 hr, 15min.