Boiled Raisin Cake

This is a very delicious, sweet & spicy cake—easy to make, and it takes no eggs!
(also known as Canada War Cake)

• 2 CUPS RAISINS
• 1/2 CUP SHORTENING*
• 2 CUPS SUGAR
• 1 TSP GROUND CLOVES
• 1 TSP CINNAMON
• 3/4 TSP SALT
• 2 CUPS BOILING WATER
• 2 ROUNDED TSP BAKING SODA
• 3 TO 3-1/2 CUPS FLOUR

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Place raisins, shortening, sugar, spices, salt and boiling water in pan and boil together for 5 minutes. Remove from heat and add baking soda. Beat until soda is dissolved (note: soda will cause mixture to foam up a lot, so use a large pan!). Allow mixture to cool, then beat in flour (mixture should not be too stiff).

Spread batter into 13x9” pan and bake at 350 degrees for 40-45 minutes.
Frost cake when cool, if desired; however, it is delicious on its own or with a light dusting of powdered sugar. Can also be baked in a tube pan (baking time will be longer; lower temperature to 325 degrees during latter half of baking to avoid overly browned crust.

* I use butter, but lard or shortening are the more authentic choices for this recipe