Sheep Wagon Cake - Covered Wagon Cake (Centuries Old Carrot Cake)
"An unusual name but cannot be changing a name of a recipe that has withstood the test of time! This cake was one made by pioneers and carried across the country in covered wagons. Years back I was gifted with a pan containing this delightful loaf along with the recipe which had been printed in the 'Fort Times' (Anne's Kitchen) We so enjoyed that we make it every Christmas. It is a hit on the holiday tray ... guests enjoy the cake as well as the pioneer story that goes with it. Reading through one of my community cookbooks 'Fifty- Five Years in Anne's Kitchen' by Anne Davie's back in 2010 I found this recipe to be over 200 years old! Anne Davis was an awesome cook with great recipes. Be it in her lovely century old farm house or in her town home, Anne was the most gracious lady who shared her recipes, served awesome home baking at coffee time, and shared her lovely gardens. This lovely old recipe is good any time of the year - at our house it has become one of our Christmas traditions in the making - thank you Anne! "
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (137.1 g)
- Calories 428.7
- Total Fat - 13.4 g
- Saturated Fat - 4.5 g
- Cholesterol - 11.7 mg
- Sodium - 388.5 mg
- Total Carbohydrate - 68.3 g
- Dietary Fiber - 3.4 g
- Sugars - 27.5 g
- Protein - 11.1 g
- Calcium - 216.6 mg
- Iron - 1.6 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In mid sized sauce pan, sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes
Step 2
Remove from heat, cover and rest for 12 hours, Comment on the recipe "the secret of this cake is to let the boiled ingredients stand for twelve hours" I have always followed this step
Step 3
Add the baking soda mixing to dissolve, add flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glazed fruit as I do for the holidays, fold these in as well)
Step 4
Put the batter into two well greased loaf pans or 1 tube pan (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting.
Step 5
Bake 275 for 2 hours. This may vary from oven to oven. Cool and wrap. I like to leave this one mellow a few days before using. Keeps well
Tips
No special items needed.
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