Hobo Can Cake
A moist, fruity cake with raisins and nuts, infused with warming spices and optional rum, perfect for casual gatherings and teatime indulgence.
Ingredients
Instructions
- Mix baking soda, raisins, rum (if using), and boiling water in a bowl.
- Cover and let sit for 2 hours.
- In a separate bowl, combine flour, light brown sugar, white sugar, chopped nuts, salt, and cinnamon.
- Add the dry ingredients to the raisin mixture and stir well.
- Divide the batter into greased three 1-pound coffee cans.
- Bake at 325°F (160°C) for 1 hour and 10 minutes.
- Remove from cans and place on a wire rack to cool.
- Slice and serve.
Tips & Substitutions
To enhance the flavor, consider soaking the raisins overnight for an even richer taste. If you don't have rum, you can substitute with vanilla extract for a different but delicious flavor. For a healthier twist, replace half of the white sugar with applesauce or use a sugar substitute. Make sure to grease the coffee cans thoroughly to prevent sticking.
Serving Suggestions
This cake is fantastic served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. For a fun twist, try serving it alongside a side of Endless Slaw for a contrasting texture and flavor.
Storage & Reheating
Store any leftover Hobo Can Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, slice a piece and microwave for about 15-20 seconds or until warmed through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hobo Can Cake contains roughly 2543 calories, with 23g protein, 340g carbohydrates, and 59g fat. It is an excellent source of iron (50% of the Daily Value), protein (45% of the Daily Value), and calcium (35% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 other dried fruits instead of raisins?
Yes, dried cranberries, apricots, or cherries can be used as substitutes for raisins. Each will impart its unique flavor to the cake, making it a versatile recipe. Just ensure that the dried fruits are chopped to similar sizes for even distribution in the batter.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the blend has xanthan gum or add it separately to ensure the cake holds together well. The texture may vary slightly, but it'll still be delicious.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it's ready. Be careful not to overbake, as this can dry out the cake. Keep an eye on it during the last few minutes.
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).