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 :
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
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
BOILED IRISH CAKE WITH RAISINS AND CINNAMON
Steps:
- In a medium saucepan, mix together the raisins, golden raisins, currants, brown sugar, butter and water. Cook over medium heat, stirring often, until boiling. Boil for about 20 minutes, remove from heat and set aside to let cool. Preheat oven to 350℉ (180℃) F (175 degrees). Grease an 8x4 inch loaf pan with butter or spray with cooking spray. In the same medium bowl, sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon. Pour in the boiled ingredients along with the cooking sherry, stir until just incorporated and moist. Transfer the batter into the prepared pan with a rubber spatular. Bake for about 45 minutes. Reduce the oven temperature to 325℉ (160℃) (165 degrees C) and bake for another 15 to 20 minutes, or until a toothpick or wooden stick inserted comes out clean. Remove from the oven and let cool in the pan on a wire rack completely. Slice and serve.
Nutrition Facts :
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.
BOILED RAISIN CAKE
This is an Olde English recipe that has been in my family for generations. This recipe was made before refrigerators. There is no milk or eggs in it. This cake makes a great gift.
Provided by Irana Grenier
Categories Cakes
Time 1h35m
Number Of Ingredients 20
Steps:
- 1. Boil sugar, shortening, water, raisins and spices for 5 minutes; remove from heat and let cool completely.
- 2. Mix dry ingredients together; add to cooled mixture stirring by hand.
- 3. Preheat oven to 375 degrees. Pour cake mixture into a large greased and floured loaf pan or 3 smaller aluminum loaf pans and place walnut halves across the top of cake(s). Bake for 1 hour, stick a toothpick in center of cake, if it comes out wet bake for an additional 10 minutes. Cool; pour brandy over the top of the cake and cover with aluminum foil. Let sit in a dark place for at least 3 months for the raisins to ferment.
- 4. For Vanilla Sauce: Bring milk and 1/2 cup sugar to a boil, stirring until sugar is dissolved.
- 5. Beat yolks and 2 Tbsp sugar together until light and lemon-colored.
- 6. Remove pan from heat and pour milk over eggs, stirring vigorously. Pour milk mixture into pan and heat, without boiling, until thickened.
- 7. Remove from heat; add vanill and butter and stir.
- 8. NOTE: This cake will keep for quite awhile. If it should become hard around the edges, just make the vanilla sauce and pour over it.
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.
IRISH RAISIN CAKE
From the cookbook "St. George Island Cuisine", this recipe was submitted by Peggy Roche Juppe. I've not tried this recipe but it sounds like it would be tasty. NOTE: the original recipe DOES NOT call for eggs, and all similar recipes I've looked at call for at least one egg -- I've added an egg to the ingredients list. Recipe posted for ZWT8 - Ireland.
Provided by kitty.rock
Categories Dessert
Time 1h15m
Yield 1-2 loaves, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the raisins, sugar and 2 cups water in a saucepan. Bring to a boil and boil for 10 minutes.
- Add the butter and stir until it melts.
- Remove from the heat and let cool.
- Dissolve the baking soda in 2 tablespoons of hot water in a small bowl. Add to the raisin mixture.
- Sift the flour, salt, cinnamon and cloves into a large bowl.
- Add the beaten egg, if using (see NOTE).
- Add the raisin mixture and vanilla and stir to mix well.
- Pour into 1 large or 2 small well-greased loaf pans.
- Bake at 350 degrees F for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.
- Remove to a wire rack to cool.
- Remove cake(s) from loaf pan after 5 minutes to cool completely.
Nutrition Facts : Calories 351.5, Fat 3.7, SaturatedFat 2, Cholesterol 23.1, Sodium 290.1, Carbohydrate 76, Fiber 1.9, Sugar 44.3, Protein 4.9
CINNAMON-RAISIN COFFEE CAKE
Raisins add sweetness and nuts add crunch to this moist, cinnamony coffee cake shared by Dorothy Bateman. "If you don't like raisins, feel free to substitute chopped cranberries or finely chopped apple," she suggests from her Carver, Massachusetts kitchen.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
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