BOILED RAISIN CAKE
This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. See NOTE at bottom of recipe if you don't have pastry flour. UPDATE-- Made this today. It didn't rise much, maybe it's not supposed too. I did use pastry flour. The flavor is wonderful. I dropped the salt down to 1/2 teaspoon, and used butter instead of shortening. There's less than 1/2 left it was so tasty.
Provided by Dorel
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
- Bring mixture to boiling point, cover and let simmer for 6 minutes.
- Cool to lukewarm and add vanilla.
- Add soda to flour and mix.
- Combine flour and raisin mixture well.
- Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
- This cake improves with keeping.
- -------------------------------------.
- NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
WAR CAKE
This is a recipe my mother gave me. It was typical of the types of cakes baked during the war when shortages and rationing was in effect. It is moist and delicious. Mother always made it at Christmas time and we thought it was a real treat. Posted in response to a request.
Provided by MarieRynr
Categories Dessert
Time 1h5m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Put the first 7 ingredients in a heavy gauge saucepan and bring to a boil.
- Cook gently for 5 minutes and remove from heat and let cool until mixture is comfortably cool to your finger.
- Preheat oven to 350 degrees F.
- Grease and flour 2 loaf pans.
- Sift together flour, salt, baking soda, and baking powder.
- Add them to the cooled sugar mixture, beat well.
- Stir in walnuts.
- Bake for 45 minutes or toothpick comes out of center clean.
- Cool in pans 10 minutes and then turn out on plate and cool completely.
Nutrition Facts : Calories 1968.6, Fat 28, SaturatedFat 7.8, Sodium 1179.2, Carbohydrate 418.2, Fiber 8.6, Sugar 257, Protein 21.9
WW2 WAR CAKE
An eggless, almost fatless, milkless cake, very aptly named - it was popular during wartime shortages. It is dense and delicious uniced. For those who yearn for a good cake, but must resist fat, this will do it.
Provided by Naomi Schoenfeld
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Place the brown sugar, water, raisins.
- oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.
- Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger.
- While the mixture is cooling, preheat t he oven to 350F.
- Grease and flour an 8x4-inch baking pan.
- Sift together the flour, salt, baking powder, and baking soda.
- Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
- Stir in the walnuts.
- Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean.
- Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.
- Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water.
- Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.
Nutrition Facts : Calories 172.4, Fat 4.5, SaturatedFat 0.5, Sodium 137.7, Carbohydrate 32.3, Fiber 1.1, Sugar 20.1, Protein 2.2
GRANDMOTHER'S BOILED RAISIN CAKE
This cake is very moist, but my grandmother never added an icing. She made a cinnamon glaze.
Provided by Cathy Brisco
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees(165 degrees C). Grease a 9 x 5 inch pan. Set aside.
- In 3 quart saucepan, boil raisins slowly water until there is 1 cup of water left and the raisins are plump. Allow mixture to cool.
- Stir in sugar and egg. Mix spices with boiling water and add to raisin mixture. Add flour, soda, vanilla and last, the melted shortening. Blend well. Pour into loaf pan.
- Bake for 40 to 50 minutes. When cool make glaze by mixing confectioners sugar, ground cinnamon, and milk. Spread on top of cooled cake.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 53 g, Cholesterol 36.4 mg, Fat 8.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 170.3 mg, Sugar 34.1 g
CANADIAN WAR CAKE (WW I) RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Grease a 10 ¼ X 3 ⅝-inch loaf pan. Combine raisins, butter, brown sugar, spices and water in a heavy saucepan. Place on high heat and bring to a boil. Lower heat and simmer for 6 minutes. Remove from heat and transfer raisin mixture into a large bowl. Let stand at room temperature for 30 minutes. Meanwhile combine flour, salt and baking soda and mix gently. When the raisin mixture cools, add the dry ingredients, orange juice and vanilla. Bake for 50 to 60 minutes. Allow cake to cool in pan for 10 minutes then remove from pan to cool completely on wire rack. Let cake sit at least one day before slicing. Frosting: Bring all ingredients to boil until forms a soft ball and remove from heat. Beat with mixer until it is thick enough to spread.
OLD-FASHIONED BOILED RAISIN CAKE WITH BROWN SUGAR FROSTING
Old-Fashioned Boiled Raisin Cake is topped with a delicious homemade brown sugar frosting.
Provided by Barbara
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan, mix together water, brown sugar, raisins, butter, and cocoa. Bring to a boil, and let simmer for 5 minutes. Remove from heat, and let cool.
- In a separate bowl, mix together, flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ground cloves.
- Add wet ingredients to the dry ingredients, and stir until completely incorporated.
- Pour into a 13x9 inch glass dish or cake pan that has been generously sprayed with non-stick cooking spray.
- Bake for 35 minutes of until a toothpick comes out clean from the center of the cake.
- While cooling, prepare the Brown Sugar Frosting.
- In a medium sized saucepan, mix brown sugar, butter and milk. Heat until the sugar is dissolved, whisking constantly. Remove from heat and let cool completely.
- Once the sugar mixture is cooled, pour sugar mixture into a mixer bowl. Add powdered sugar and mix until a frosting is formed. If a runnier texture is desired, add milk 1 T. at a time until desired consistency.
- Frost the cake, and enjoy!
Nutrition Facts : Carbohydrate 95 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 246 mg, Fiber 2 g, Sugar 62 g, Calories 513 kcal, ServingSize 1 serving
CANADIAN WAR CAKE
Follow our easy, step-by-step, photo illustrated recipe to make this super simple cake. NO EGGS are used to make this war era cake, created pretty much out of necessity back in the day. Filled with pecans and raisins, then topped with a powdered sugar icing, this cake still is a hit around the table, even today.
Provided by Steve Gordon
Categories Desserts
Time 1h15m
Number Of Ingredients 16
Steps:
- Bring 2 cups water to a boil in a large pot.
- Add pecans.
- Add butter.
- Add ginger.
- Add cinnamon.
- Add brown sugar.
- Add nutmeg.
- Add allspice.
- Add raisins.
- Stir well, let boil for 5 minutes.
- Remove pot from heat and allow mixture to completely cool. (cooling is very important)
- Add baking soda.
- Add ½ cup water.
- Add flour, a little at a time, stirring to combine as you go. Do not overmix.
- Grease and lightly flour 2 - 9inch cake pans.
- Pour batter into pans, dividing equally between both pans.
- Bake in preheated oven, at 350 degrees for 25-35 minutes, or until done. Test with a toothpick or knife.
- Remove cake layers from oven, place on a wire rack, let cool 10 minutes.
- Run a butter knife around the inside of the pan to separate the layer from the edge of the pan.
- Turn layers out of baking pans, let cool completely before icing on the wire racks.
BOILED RAISIN CAKE (CANADIAN WAR CAKE)
This is called War Cake because it was made in Canada during WW2 and was shipped out to the troops serving overseas. My grandmother used to make this cake and let it sit for at least a week before slicing into it. But, this recipe I found in a local fundraising cookbook, calls for it sitting for only one day before slicing it up. Just as yummy as grandmas.
Provided by queenbeatrice
Categories Healthy
Time 1h30m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix raisins, butter, brown sugar, spices, and water in heavy saucepan.
- Place on high heat and bring to a boil.
- Lower heat and simmer for 6 minutes.
- Remove from heat and turn raisin mixture into a large bowl.
- Let stand at room temperature for 30 minutes.
- Meanwhile, combine flour, salt, and baking soda and mix gently.
- Add orange juice, vanilla and dry ingredients to cooled raisin mixture and beat well.
- Turn batter into a well greased 10 ¼" x 3 5/8" x 2 5/8" loaf pan.
- Bake at 350 degrees Fahrenheit for 1 hour.
- Allow cake to cool in pan for 10 minutes.
- Remove from loaf pan and allow to cool completely on wire rack.
- Let cake ripen for at least one day before slicing.
Nutrition Facts : Calories 322.9, Fat 6.6, SaturatedFat 4, Cholesterol 16.2, Sodium 211.4, Carbohydrate 65, Fiber 1.9, Sugar 39.5, Protein 3.6
BOILED CAKE (AKA DEPRESSION CAKE, WAR CAKE, POOR MAN'S CAKE)
A popular cake from WWI and The Great Depression that uses no eggs, butter, or milk.
Provided by A Coalcracker in the Kitchen
Categories Recipes
Number Of Ingredients 10
Steps:
- In a saucepan combine shortening, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Bring to boil, reduce heat, simmer for 10 minutes. Remove from heat and let stand until COMPLETELY cool.
- Preheat oven to 350 F degrees. Grease and flour a 9 x 13-inch baking pan, a Bundt pan, or 9 x 5-inch 2 loaf pans. Set aside.
- Stir the flour and baking soda into the cooled raisin mixture and mix until just combined and flour is mostly incorporated.
- Pour batter into prepared pan. Bake 30 minutes for a 9 x 13-inch pan or until the top of the cake is just firm to the touch. Remove from oven and allow to cool.
- Traditionally served un-frosted.
Nutrition Facts :
BOILED RAISIN CAKE WITH CARAMEL FROSTING
Make and share this Boiled Raisin Cake with Caramel Frosting recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Boil 1/2 cup raisins for 2 mins and retain 1/2 to 3/4 cup of the water.
- Cream butter, brown sugar and eggs.
- Mix dry ingredients.
- Add raisins and 1/2 to 3/4 cup of liquid.
- plus vanilla.
- Bake in greased 13 x 9 pan at 350 for 45 minutes.
- ICING:.
- Boil sugar, butter and milk for 2 mins, stirring constantly.
- Cool 30 minutes Add icing sugar and stir til smooth.
- Ice Raisin cake.
BOILED RAISIN CAKE I
This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up.
Provided by Marcie Smith
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
- Add vegetable oil and cold water to the raisins.
- Mix sugar, flour, spices, baking soda, and salt in a large bowl.
- Add the raisin mixture, and stir till just mixed.
- Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 84.6 g, Fat 9.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 205.8 mg, Sugar 47.8 g
CANADIAN WAR CAKE
This is a family recipe passed from my dad's mother to my mom when my parents were married. Recently, it was passed to me. It is a Christmas time favorite.
Provided by Nancy Carver
Categories Cakes
Number Of Ingredients 15
Steps:
- 1. Mix together sugar, margarine, spices, and raisins in hot water. Let boil for 5 minutes. Cool. Add four and mix well. Bake in 3 greased layer pans lined with wax paper. Bake at 325 degrees for 40 minutes.
- 2. For Icing: Cook until waxy. Beat until cold. Spread between layers and on top and sides of cooled cake.
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