Boiled Raisin Cake

Boiled Raisin Cake

(egg and butter free)

1 cup water
1 cup granulated sugar
1 1/2 cups raisins
1/2 cup lard
1 teaspoon (each) cinnamon and nutmeg
1/2 teaspoon cloves
1 3/4 cups all-purpose flour
1 teaspoon baking soda

This is the sort of cake Nellie McClung's mother may have baked. It's an
eggless, milkless, butterless wonder, the sort of cake made when the cows
went dry and the chickens stopped laying. In spite of its deprivations,
it's a remarkably tasty cake. Modem versions often include eggs and
sometimes butter. Boiled Raisin Cake was popular during the war years
because it was sturdy enough to mail to soldiers overseas.

In saucepan, combine water, sugar, raisins, lard, cinnamon, nutmeg and
cloves. Bring to boil, stirring constantly. Remove from heat; let cool
until warm.
Stir flour and baking soda together; blend into cooled raisin mixture. Pour
into greased and floured 8-inch square cake pan. Bake in 350:F oven for 45
minutes or until top is firm to the touch. Let cool in pan on rack. Dust
lightly with icing sugar or frost with Dimple Icing.

Contributor:  Canadian Living
Yield: 1 cake

Source:

rec.food.cooking, rec.food.recipes