Sheep Wagon Cake - Covered Wagon Cake (Centuries Old Carrot Cake)
Created by Gerry on November 20, 2011
- Servings: 10
- Prep Time: 20m
- Cook Time: 2h
- Recipe #2888
Ingredients
- 1 1/3 cups sugar
- 1 1/3 cups water
- 1 1/3 cups finely grated carrots
- 1 cup raisins, washed and drained
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon clove
- 1 cup chopped nuts (for Christmas I use 1/2 cup nuts and 1 cup glazed fruit)
- 2 1/2 cups sifted all purpose flour
- 1 teaspoon salt (I use 1/2 teaspoon)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
How to Make
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Step 1: In mid sized sauce pan, sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes
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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
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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)
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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.
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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