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Hillbilly Cake

From Margaret Nichol

2 cups flour

1 cup sugar

1 cup water

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon salt

1 teaspoon soda

1/2 cup butter

1 cup raisins

Mix sugar, water, cinnamon, cloves, allspice, salt, butter, and raisins in a sauce pan and boil for 1 minute. Add remaining ingredients and pour into a baking dish or skillet. Bake for 30 minutes in 350 degree oven. 

Take from oven and top with mixture of: 1/2 stick butter, 2/3 cup brown sugar, 3 tablespoons cream and 1 cup grated coconut. Return to oven and broil till slightly brown. 

(This recipe is included in a book published by Lambuth Inn Resturant at Lake Junaluska, North Carolina. The origin is not known, but could easily have been developed by the early residents of the area. There probably existed shortages of various stable s in those early times, and the fact that this cake uses neither eggs or milk, would lend itself to being more likely to have been made. Even the coconut could have been omitted without its loosing much of its desirability. Easily a cake that would coul d be used for hard times.)

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