Sheep Wagon Cake (Carrot Cake)

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!

• Ready In: 2 hrs 25 mins
• Serves: 10-12

Ingredients

• 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

1. In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes.
2. 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.
3. 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).
4. 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.
5. Bake 275 for 2 hours. This may vary from oven to oven.
6. 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.