November 11th. is a very special day in which we honour and pay tribute to all of the men and women that have selflessly served and sacrificed so much for our freedom. We remember the fallen soldiers for their bravery and also their families for the hardships they had to endure in the aftermath of such tragedy and loss.
Today, I thought I would share a recipe that many boys on the front lines would receive from loved ones back home. This "Wartime" Boiled Raisin cake was a favourite during this time of rationing as it does not contain dairy or eggs and would keep quite well as it made the trip overseas to the delight of many soldiers anxiously awaiting letters and gifts from home. Although sugar was high on the rations list, this cake does contain sugar but was most likely made with honey or molasses back then.
To make this cake, you will need all purpose flour, granulated sugar, cinnamon, nutmeg, cloves, salt, baking powder, baking soda, water, shortening and raisins.
First, preheat your oven to 325 degrees, then in a medium saucepan, add 3,1/2 cups of water...
...2 cups of granulated sugar,
...4 cups of raisins ( I used "Sultana" raisins)...
...and a 1/4 cup of vegetable shortening. Set saucepan over medium/high heat...
...and let mixture come to a boil. At this point, turn heat down, cover and let simmer for about 10 minutes.
While the raisin mixture is simmering, prepare your dry ingredients. In a medium sized bowl, combine 3, 1/2 cups of all purpose flour, 2 tsp.'s of baking soda,1 tsp. of baking powder, a 1/2 tsp. of salt, 2 tsp.'s of cinnamon, 1 tsp. of nutmeg and a 1/2 tsp. of cloves...
Stir with a fork to incorporate ingredients and set aside.
Once the raisin mixture is done simmering, remove from heat and let cool slightly...then, pour mixture into a large mixing bowl...
...and add flour mixture all at once, stirring with a wooden spoon...
...stir until all of the flour is mixed in...your batter will be somewhat lumpy.
Pour batter into a greased 10 or 12 cup bundt pan (mine is non-stick, so it didn't require greasing)...
...and bake in your preheated oven for about 60-70 minutes or until a toothpick inserted into the centre comes out clean.
Turn out onto a wire rack to cool before slicing.
When the cake is cool, slice into wedges and serve...this cake is excellent to take on hunting trips or hikes as it only gets better with age due to the lack of dairy and eggs in the ingredients. A moist, fruity cake that makes a quick lunch with a wedge of cheese or with a nice spot of tea or coffee...enjoy!
Wartime Boiled Raisin Cake
4 cups of raisins
3, 1/2 cups of water
2 cups of granulated sugar
1/4 cup of vegetable shortening
1. Combine the above ingredients into a medium saucepan and bring to a boil over medium/high heat. Once mixture comes to a boil, turn the heat down, cover and simmer for 10 minutes...set aside to cool slightly.
3, 1/2 cups of all purpose flour
2 tsp.'s of baking soda
1 tsp. of baking powder
1/2 tsp. of salt
2 tsp.'s of cinnamon
1 tsp. of nutmeg
1/2 tsp. of cloves
2. Sift dry ingredients together in a medium bowl.
3. Once the raisin mixture has cooled somewhat, pour it into a large bowl then add the flour mixture.
4. Stir with a wooden spoon until the flour is is incorporated and pour into a prepared bundt pan.
5. Bake in a preheated 325 degree oven for 60-70 minutes or until a toothpick inserted into the centre comes out clean.