Name: Poor Man’s Cake with Whipped Cream Frosting Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3 cups water; 1½ cups raisins; 1 cup brown sugar; ½ cup shortening; 2 tsp ground cinnamon; 2 tsp baking powder; 1 tsp ground cloves; 1 tsp ground nutmeg; 1 tsp baking soda; ¼ tsp salt; 12 oz pineapples; 1½ cups shortening; 1½ cups powdered sugar; 1 cup water; 1½ tbsp cornstarch; 1½ tsp vanilla

Poor Man’s Cake with Whipped Cream Frosting Recipe

Clerc Yun Modified: November 12, 2023

Photos of Poor Man’s Cake with Whipped Cream Frosting Recipe

This is a cake my great grandmother made during WWI. It is a favorite of my children and myself.

How To Make Poor Man's Cake with Whipped Cream Frosting

This loaded poor man's cake is packed with sweet raisins and warm, nutty spices and topped with a pineapple cream frosting.

Prep: 30 mins

Cool Time:: 15 mins

Cook: 1 hr

Total: 1 hr 45 mins

Serves:

Ingredients

3 cups all-purpose flour
3 cups water
1½ cups raisins
1 cup brown sugar
½ cup shortening
2 tsp ground cinnamon
2 tsp baking powder
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
¼ tsp salt

For Whipped topping:

12 oz pineapples, (1 can), crushed, drained, and save the liquid
1½ cups shortening, preferably Crisco
1½ cups powdered sugar
1 cup water
1½ tbsp cornstarch
1½ tsp vanilla

Instructions

In a saucepot, combine the water, raisins, sugar, shortening, cinnamon, cloves, and nutmeg.
Bring mixture to a boil, then reduce to a simmer. Continue simmering until the raisins have rehydrated and the sugar and spices have dissolved roughly 5 to 8 minutes. Stir occasionally. Set aside to cool completely at room temperature.
While waiting, preheat your oven to 375 degrees F. Grease a bundt pan with cooking spray.
In a large mixing bowl, sift together your flour, baking powder, baking soda, and salt.
Add the cooled syrup into your sifted flour mixture. Fold until evenly incorporated.
Pour into your greased bundt pan, then bake until a cake tester comes out clean for roughly 45 minutes.
Once baked, set aside at room temperature for 15 minutes. Flip over to release the cake while still warm. Cool completely at room temperature.

Whipped topping:

Dissolve cornstarch in water then pour into a small saucepot. Bring this to a simmer until slightly thickened, no more than 5 minutes. Set aside to cool down completely.
In a mixing bowl attached to a hand beater, combine the rest of the ingredients. Whip until mixture turns pale and light, roughly 5 to 8 minutes.
Reduce the speed of your beater to low. Gradually drizzle your cornstarch slurry at the side of the bowl. Continue whipping until evenly incorporated.
Spread the topping to decorate your cake. Portion accordingly and serve.

Nutrition

Sugar: 53g
:
Calcium: 113mg
Calories: 929kcal
Carbohydrates: 115g
Fat: 52g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 21g
Polyunsaturated Fat: 15g
Potassium: 365mg
Protein: 6g
Saturated Fat: 13g
Sodium: 342mg
Trans Fat: 7g
Vitamin A: 27IU
Vitamin C: 22mg

Nutrition Disclaimer

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