Boiled Raisin Cake (War Cake)
October 29, 2011
"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. "
- Serving Size: 1 (1218.9 g)
- Calories 3260
- Total Fat - 67 g
- Saturated Fat - 13.4 g
- Cholesterol - 9 mg
- Sodium - 1811.1 mg
- Total Carbohydrate - 650.8 g
- Dietary Fiber - 19.9 g
- Sugars - 293.3 g
- Protein - 37.1 g
- Calcium - 363.6 mg
- Iron - 12.6 mg
- Vitamin C - 69.8 mg
- Thiamin - 0.8 mg
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“ x 4” x 3” 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.
Tips & Variations
No special items needed.