Canadian War Cake Ww I Recipe 435

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BOILED RAISIN CAKE (CANADIAN WAR CAKE)



Boiled Raisin Cake (Canadian War Cake) image

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

2 cups seedless raisins
1/3 cup butter
1 cup brown sugar, well packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup hot water
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1/2 cup orange juice
1 teaspoon vanilla

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

MARITIME WAR CAKE



Maritime War Cake image

This eggless cake was developed by resourceful cooks during the war when eggs, butter, and milk were rationed. It is a traditional Christmas cake here on the East Coast of Canada. Served with a nice big hunk of Cheddar cheese and a hot cup of tea, it is a real holiday treat!

Provided by Linda S.

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h50m

Yield 24

Number Of Ingredients 8

2 cups water
2 cups raisins
1 cup light molasses
1 cup white sugar
⅔ cup shortening
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a round tube pan or two loaf pans.
  • Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Allow to cool.
  • Whisk flour, baking soda, and cinnamon together in a bowl. Stir flour mixture into raisin mixture until well combined; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 41.6 g, Fat 5.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 59.9 mg, Sugar 24.1 g

CANADIAN WAR CAKE (WW I) RECIPE - (4.3/5)



Canadian War Cake (WW I) Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 18

Frosting:
2 cups seedless raisins
1/3 cup butter
1 cup brown sugar, well packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup hot water
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1/2 cup orange juice
1 teaspoon vanilla
2 c. light brown sugar
1 c. white sugar
1 stick margarine
1 tsp. vanilla
3/4 c. milk

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.

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