Ann Carter from Charleston, S.C., wrote in on behalf of her grandmother, who has lost a beloved recipe for what she called Panama Cake.
Her grandmother said she received the recipe from a fellow military family in the 1970s. She remembers that the cake was made with flour, sugar, shortening, raisins, nuts and spices, but did not call for any eggs.
David Hulteng from Crownsville saw Carter's request and thought that a recipe he had for Poorman's Cake sounded very much like what she was looking for. He said that he has had the recipe since the 1970s and has made it many times, receiving "rave reviews."
He said that it came from a monthly publication by the Lutheran Brotherhood Insurance Co. An introduction to the recipe in that publication said, "If you're fresh out of eggs and if your day's schedule looks full, Poorman's Cake is just the ticket for a hungry family."
This is a very easy recipe and makes a large cake that is wholesome and tasty, with or without a cream frosting. A note at the end of the recipe says it keeps well for shipment overseas if made in a coffee can and not frosted.
Sharon Brazell from Severna Park was hoping someone would have the recipe for the hush puppies that were served at the now-closed Peter Pan Inn in Urbana. She said she, like many other people in the D.C. metro area during the '50's, '60s and '70s, went to the inn for special occasions. She has tried many other versions of hush puppies over the years and has not found any that come close. Most others she has sampled have a cornmeal consistency, but these were more like raised doughnuts with corn kernels in them, she said.
Elizabeth Schneck from Owings Mills is looking for a recipe for a red velvet cake made using coffee grounds.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore 21278. You can also email email@example.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Makes 12-16 servings
2 cups sugar
1 cup shortening
2 cups water
2 cups raisins
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
3 cups flour
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Combine first four ingredients in a saucepan and bring almost to a boil. Simmer 15-20 minutes, until raisins are soft. Put aside until cool. Mix flour and spices and combine them with the thoroughly cooled raisin mixture. Pour into a greased and floured 13-by-9-by-2-inch inch pan. Bake for 35 to 40 minutes, until cake springs back at the touch.