Prep 25 mins
Cook 2 hrs
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!
- 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
- 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.
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.
I made up this recipe to serve in place of fruit cake on my holiday tray. There may not be any left till Christmas, I just keep sampling. I added cherries and nuts. After simmering the carrot mixture I left it on the counter for about 13 hours and the next morning added the soda then slowly added the flour mixture. put the mixture into 2 loaf pans and baked for 2 hours. Out of the oven came this beautiful moist fruit cake. The smell from it baking was just devine. So easy to put together and very inexpensive to make. This will be my Christmas fruit cake from here on in. The recipe is already in my Christmas folder.