Depression Cake III

8
Wayne 1

"A cake handed down from my Great Grandmother when they didn't have much to use in their mixes. Prepare to enjoy the most wonderful thing you ever laid a lip on."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and baking powder. Set aside.
  2. In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon. Bring to a boil, remove from heat and set aside to cool to room temperature.
  3. Stir in flour mixture until well combined. Pour into a 9x13 inch pan. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I wouldn't have believed it if I hadn't tried it. Rich, moist, and so light! I added an extra 1/2 cup raisins and used 3/4 c. white sugar and 3/4 c. brown sugar. Finished by sprinkling confectio...

Most helpful critical review

Now I know why this is called Depression Cake -- it tastes awful! There is too much baking soda and not enough sugar. I won't be making this again, but if you're out of eggs and are going to t...

I wouldn't have believed it if I hadn't tried it. Rich, moist, and so light! I added an extra 1/2 cup raisins and used 3/4 c. white sugar and 3/4 c. brown sugar. Finished by sprinkling confectio...

Now I know why this is called Depression Cake -- it tastes awful! There is too much baking soda and not enough sugar. I won't be making this again, but if you're out of eggs and are going to t...

WOW, first time go-i made this with the depression era corn and my guys actually loved a full night of depression :) next time im going to use brown sugar, i served it fresh out of the oven with...

Wonderful taste, though it refused to get out of the pan! I cut this cake into brownie-like pieces and removed them individually from the pan... made for a messy job, but I didn't mind... all th...

Delicious, and so easy! I added a cinnamon glaze to the top because the top was dry the next day, but it didn't really need the extra flavour - and inside was still very moist

This cake hit the spot when I wanted something sweet but didn't have any eggs in the house. I can't believe how light, fluffy, and moist it turned out. It did take a long time for the coffee m...

My revisions, 1/2 cup of molassas and substitute currants for the raisens. Also, doubled up on the sugar. I kept my eye closely on this, as another commentor stated it was hard to get out of th...

I'm afraid I have to agree with the last reviewer as to why this is called "depression cake". I ate one slice of this cake and threw the rest away - talk about depressing! The flavour wasn't b...