When eggs, butter, and milk had to be rationed during the war, creative cooks came up with this eggless cake. Here on Canada’s East Coast, it is a customary Christmas cake. It is a true festive delight when served with a nice big chunk of Cheddar cheese and a hot cup of tea!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
Great Recipe
I made this recipe with lard (this is what my mom’s recipe called for) I know my Cholesterol when through the roof but I don’t make the cake very often so I think I just won’t tell me cardiologist lol
It was simple cheap filling and very tasty.
I wouldn’t mind it being a little less sweet. But otherwise pretty good. I usually don’t cook with shortening, but you had me at cheddar cheese. 🙂