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Boiled Raisin Cake

cakes, baking

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
1 recipe Dimple Icing

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 350ºF 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 - February, 1986

Yield: 1 cake

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