This cake is exceptionally moist and rich despite without using eggs. During World War II, when eggs, milk, and butter were in short supply, this dish was created.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- 1 cup packed brown sugar
- 1 ¼ cups water
- ⅓ cup shortening
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 2 cups raisins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon, and raisins. Bring to a boil, then continue boiling for 3 minutes. Remove from the heat and allow to cool for 10 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 8×4-inch loaf pan. Sift flour, baking powder, baking soda, and salt together into a bowl.
- In a large bowl, combine raisin mixture with flour mixture; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 55 minutes.
Reviews
Great recipe I must take issue with those who say it originated during world war II. The Bible is replete with stories about raising cakes check it out
It’s a nice cake bread—very Christmasy and smells amazing. Baking time and temp were perfect. I substituted butter for shortening and it left the loaf a little crumbly, so avoid that. I also think I’d add fewer raisins next time, as they overpowered the lovely spices in the batter.
My first “boiled cake”, tastes great, good lift in the pan (used 8″ round cake pan)
I wanted something sweet, but was out of the basic baking supplies. I put this recipe together in 1,2 3 substituting coconut oil for shortening and adding a few choc chips to the mix. My sweet tooth was satisfied. This is an excellent healthy, tasty recipe! Thank you for sharing!!
just made this today and it was fantastic! so good!!! I will make more tonight for a potluck party tomorrow. thanks for this keeper!
Cake came out moist and for Someone who doesn’t like cakes,I enjoyed this. Hubby also loved it.
Excellent recipe,been baking a lot so ran out if eggs,gave this recipe a shot,super simple ,only change I made was add 1/2 cup butter ,did not have shortening ! Will be making this cake several more times before the year ends:) thank you terry:))
love this recipe! easy, fool proof! I could send a picture of some crumbs. Maybe next time I’ll add a photograph.
Excellent recipe- it produced a dense, moist loaf that was excellent for breakfast or a light snack. Be sure to sift the dry ingredients just as the recipe says. I also adjusted the spices to suit my taste- 1 1/2 tsps cinnamon, 1 tsp freshly grated nutmeg and 1/4 tsp ground cardamom. Yummy! 🙂
I used coconut oil instead of shortening and, instead of brown sugar, used about 75% Evaporated Cane Juice and 25% a combo of Yacon syrup and agave nectar. Bake time 50 minutes. It turned out divinely. GREAT for dessert, even unfrosted.
I multiplied the recipe by 1.5 to make a double-layer cake in 8″ pans and it worked well (see photo!). We found the cake delicious (I used a vegan “buttercream” frosting and raisins for decoration) but it turned out somewhat dry; not sure why. Next time I will do something to add more moisture, maybe a little more shortening or some milled flaxseed.
Love this cake! I started making it for my two vegan sons but it’s a favorite around our house, too. I’ve tried two different versions but this version (boiling the spices) gives better flavor and nice color, too.
Five stars for vegans and those who don’t have the standard eggs, milk or butter on hand, three or four stars for everyone else. I enjoyed it and it had a unique, spicy taste, but it’s not the best cake I’ve ever made.
Great! Family of 7 children..all loved it! Thanks..submit more vintage recipes..love them…!