Depression Cake III

Wayne

"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."
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Ingredients

1 h 10 m servings 160 cals
Serving size has been adjusted!
Original recipe yields 24 servings

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.

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Directions

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  • 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.

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Reviews

Read all reviews 8
  1. 9 Ratings

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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...

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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...

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