Boiled Raisin Cake Canadian War Cake
Dive into the nostalgic flavors of a simpler time with this Boiled Raisin Cake, also known as Canadian War Cake—a true wartime classic! This frugal yet flavorful dessert shines with plump raisins simmered in water, creating a naturally sweet and moist base without the need for eggs or milk. Warm spices like cinnamon and cloves infuse the cake with a comforting depth of flavor, while a dash of vinegar combined with baking soda ensures a light, tender crumb. Perfectly balanced between sweet and spiced, this cake is as effortless to make as it is delicious, requiring just one saucepan and a few pantry staples. Enjoy it plain with a cup of tea or dress it up with a dusting of powdered sugar. This vintage recipe is a slice of history that’s as timeless as it is delicious!
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Recipe Information
Ingredients
- 2 cups Raisins
- 2 cups Water
- 1 cup Granulated sugar
- 0.25 cup Unsalted butter
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon White vinegar
- 3 tablespoons Warm water
Instructions
In a medium saucepan, add the raisins and 2 cups of water. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes.
Add the granulated sugar, unsalted butter, ground cinnamon, and ground cloves to the saucepan with the raisins. Stir until the butter is melted. Remove the saucepan from heat and allow the mixture to cool to room temperature.
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square cake pan or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt.
In a small bowl, combine the white vinegar and warm water to create a quick leavening reaction.
Gradually add the cooled raisin mixture to the dry ingredients, stirring until just combined.
Pour the vinegar mixture into the batter and gently fold until incorporated.
Transfer the batter to the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving. Enjoy!
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 639.7 g | 233% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 409.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
