Recipe by Gerry
An unusual name but cannot be changing a name of a recipe that has withstood the test of time! This cake was one made by pioneers and carried across the country in covered wagons. The recipe is well over a hundred years old. Years back I was gifted with a pan containing this delightful loaf along with the recipe which had been printed in the 'Fort Times.(Anne's Kitchen) We so enjoyed that we now make it every Christmas. It is a hit on the holiday tray ... guests enjoy the cake as well as the pioneer story that goes with it.NOTE January 2010- love to go through my community cookbooks, today reading through Anne Davie's 'Fifty- Five Years in Anne's Kitchen' much to my surprise find this recipe is far older than I had thought - over 200 years old! Be it in her lovely century old farm house or in her town home, Anne is a most gracious lady who shares her recipes, serves up awesome goodies at coffee time, as well as sharing her lovely gardens. A great loaf to serve any time of the year - at our house it has become one of our Christmas traditions in the making - thank you Anne!
Top Review by Peg629
I love this cake almost as much as it's history. I fixed exactly as written adding the fruit (cherries and pineapples) and pecans. I used a Bundt pan and it baked in 1hour 45 min at 275deg. Only change I even consider is cutting back just a smidge on the nutmeg and cloves.. a little is a lot sometimes, but I use fresh grated nutmeg forgetting everytime it's potency. This is wonderful with whipped cream and a cup of coffee or cocoa. Thank you much for posting, it's in my forever cookbook now.
- 1 1⁄3 cups sugar
- 1 1⁄3 cups water
- 1 1⁄3 cups finely grated carrots
- 1 cup raisins, washed and drained
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon clove
- 1 cup chopped nuts (for Christmas I use 1/2 cup nuts and 1 cup glazed fruit)
- 2 1⁄2 cups sifted flour
- 1 teaspoon salt (I use 1/2 teaspoon)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
Directions See How It's Made
- In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes.
- Remove from heat, cover and rest for 12 hours, Comment on the recipe "the secret of this cake is to let the boiled ingredients stand for twelve hours" I have always followed this step.
- Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glazed fruit as I do for the holidays, fold these in as well).
- Put the batter into two well greased loaf pans or 1 tube pan -- (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting.
- Bake 275 for 2 hours. This may vary from oven to oven.
- Cool and wrap -- I like to leave this one mellow a few days before using. Keeps well. Yield depends on serving size but should make for 10 to 12 servings.