1/1 Photo of Boiled Raisin Cake (Canadian War Cake)
1 hr 30 mins
1 hr 10 mins
This is called War Cake because it was made in Canada during WW2 and was shipped out to the troops serving overseas. My grandmother used to make this cake and let it sit for at least a week before slicing into it. But, this recipe I found in a local fundraising cookbook, calls for it sitting for only one day before slicing it up. Just as yummy as grandmas.
My Private Note
Units: US | Metric
- 1Mix raisins, butter, brown sugar, spices, and water in heavy saucepan.
- 2Place on high heat and bring to a boil.
- 3Lower heat and simmer for 6 minutes.
- 4Remove from heat and turn raisin mixture into a large bowl.
- 5Let stand at room temperature for 30 minutes.
- 6Meanwhile, combine flour, salt, and baking soda and mix gently.
- 7Add orange juice, vanilla and dry ingredients to cooled raisin mixture and beat well.
- 8Turn batter into a well greased 10 ¼” x 3 5/8” x 2 5/8” loaf pan.
- 9Bake at 350 degrees Fahrenheit for 1 hour.
- 10Allow cake to cool in pan for 10 minutes.
- 11Remove from loaf pan and allow to cool completely on wire rack.
- 12Let cake ripen for at least one day before slicing.
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Nutritional Facts for Boiled Raisin Cake (Canadian War Cake)
Serving Size: 1 (121 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 322.8
- Calories from Fat 59
- Total Fat 6.5 g
- Saturated Fat 3.9 g
- Cholesterol 16.2 mg
- Sodium 211.4 mg
- Total Carbohydrate 65.0 g
- Dietary Fiber 1.8 g
- Sugars 39.5 g
- Protein 3.6 g