boiled raisin cake

Name: BOILED RAISIN CAKE
Prep time: 35 min
Cook time: 1 h
Yield: 10
Cuisine: English
Ingredients: 1 cup(s) shortening, butter flavor; 2 cup(s) sugar; 2 cup(s) water; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 teaspoon(s) allspice, ground; 1 teaspoon(s) nutmeg; 1 teaspoon(s) cloves, ground; 2 teaspoon(s) cinnamon, ground; 1 cup(s) raisins; 3 cup(s) unbleached white flour; 1 cup(s) chopped walnuts, plus 3 halves for each cake; 1/8 cup(s) brandy (opt.); ## VANILL SAUCE:; 1 cup(s) milk; 1/2 cup(s) plus 2 tbsp sugar; 2 large egg yolks; 2 tablespoon(s) sugar; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) butter

(2 RATINGS)

47 Pinches

Irana Grenier

Garden Valley, CA

Updated on Oct 3, 2010

This is an Olde English recipe that has been in my family for generations. This recipe was made before refrigerators. There is no milk or eggs in it. This cake makes a great gift.

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prep time 35 Min

cook time 1 Hr

method Bake

yield 10-12 serving(s)

Ingredients

1 cup shortening, butter flavor
2 cups sugar
2 cups water
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice, ground
1 teaspoon nutmeg
1 teaspoon cloves, ground
2 teaspoons cinnamon, ground
1 cup raisins
3 cups unbleached white flour
1 cup chopped walnuts, plus 3 halves for each cake
1/8 cup brandy (opt.)
VANILL SAUCE:
1 cup milk
1/2 cup plus 2 tbsp sugar
2 large egg yolks
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon butter

How To Make boiled raisin cake

Step 1

Boil sugar, shortening, water, raisins and spices for 5 minutes; remove from heat and let cool completely.

Step 2

Mix dry ingredients together; add to cooled mixture stirring by hand.
Step 3

Preheat oven to 375 degrees. Pour cake mixture into a large greased and floured loaf pan or 3 smaller aluminum loaf pans and place walnut halves across the top of cake(s). Bake for 1 hour, stick a toothpick in center of cake, if it comes out wet bake for an additional 10 minutes. Cool; pour brandy over the top of the cake and cover with aluminum foil. Let sit in a dark place for at least 3 months for the raisins to ferment.
Step 4

For Vanilla Sauce: Bring milk and 1/2 cup sugar to a boil, stirring until sugar is dissolved.
Step 5

Beat yolks and 2 Tbsp sugar together until light and lemon-colored.
Step 6

Remove pan from heat and pour milk over eggs, stirring vigorously. Pour milk mixture into pan and heat, without boiling, until thickened.
Step 7

Remove from heat; add vanill and butter and stir.
Step 8

NOTE: This cake will keep for quite awhile. If it should become hard around the edges, just make the vanilla sauce and pour over it.
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