Raisin Upside Down Cake
Recipe No. 66 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 66 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare upside down cake. Combine ¾ pound (½ mess kit cup) soft butter, 1¼ pounds (¾ No. 56 dipper) granulated sugar and ¾ ounce (three mess kit spoons) grated orange rind; mix well. Spread in bottom of shallow pans. Combine 2¼ pounds (1¾ No. 56 dippers) raisins, ¾ pound (½ mess kit cup) granulated sugar and 2¼ pints (1⅛ No. 56 dippers) water; heat to boiling point and boil 5 minutes. Cool. Cover butter and sugar mixture with cooked raisins. Add cake batter and bake as directed for upside down cake.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 66, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.