Boiled Raisin Cake(My Mother'S Recipe, Mrs. Granville Carey)
A rich, moist raisin cake infused with warm spices like nutmeg, cinnamon, cloves, and allspice. The cake features tender raisins and a hint of vinegar for depth, making it perfect for family gatherings or cozy teatimes. Its hearty texture and aromatic flavors appeal to classic dessert lovers.
Ingredients
Instructions
- Combine the shortening, salt, water, raisins, and sugar in a large pot.
- Add the nutmeg, cinnamon, cloves, and allspice to the mixture.
- Bring the mixture to a boil and cook for 5 minutes.
- Remove from heat and let it cool.
- Add the vinegar and baking soda to the cooled mixture, stirring well.
- Gradually mix in the sifted flour until smooth.
- Pour the batter into a greased baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour. Ensure the raisins are plump by soaking them in warm water before starting the recipe. Adding a splash of vanilla extract can enhance the overall taste, making it reminiscent of American recipes.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. For a festive touch, consider drizzling a simple glaze over the top or serving it alongside Ruth Bruce'S Apricot Ribs for a unique meal experience.
Storage & Reheating
Store any leftover Boiled Raisin Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it well in plastic wrap and refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in the oven at 300°F (150°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Raisin Cake(My Mother'S Recipe, Mrs. Granville Carey) contains roughly 873 calories, with 4g protein, 37g carbohydrates, and 81g fat. It is an excellent source of dietary fiber (44% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1509mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different dried fruits instead of raisins?
Absolutely! You can substitute raisins with dried cranberries, chopped dates, or even chopped dried apricots for a different flavor profile. Just ensure that the total weight of the dried fruit remains the same for the best results.
Is there a gluten-free option for this recipe?
Yes, you can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure the blend contains xanthan gum for proper texture. The cake may turn out slightly different, but it should still be delicious.
How can I make this cake more moist?
To enhance moisture, add an extra tablespoon of vinegar or a small amount of applesauce to the batter. You can also try reducing the baking time slightly to ensure the cake doesn't dry out while baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).