Best Boiled Raisin Cake Recipes

BOILED RAISIN CAKE I

Steps:

• Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
• Add vegetable oil and cold water to the raisins.
• Mix sugar, flour, spices, baking soda, and salt in a large bowl.
• Add the raisin mixture, and stir till just mixed.
• Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.

OLD FASHIONED BOILED SULTANA (RAISIN) CAKE

Steps:

• In a pot, over the sultanas with water and boil for 7 minutes.
• Drain the sultanas well, but keep them in the pot.
• Add cubed butter and stir until the butter is melted.
• In a bowl, beal the eggs and sugar until thick.
• Add the flour, powder and vanilla.
• Pour the fruit mix into the flour mix and fold to combine.
• Bake in a greased and lined large sqaure cake tin.
• Bake at 175oC for 1 1/2 hours, check after 1 1/4 minutes.
• Do not ice/frost.
• Serve warm with butter.

GRANDMOTHER'S BOILED RAISIN CAKE

Steps:

• Heat oven to 325 degrees(165 degrees C). Grease a 9 x 5 inch pan. Set aside.
• In 3 quart saucepan, boil raisins slowly water until there is 1 cup of water left and the raisins are plump. Allow mixture to cool.
• Stir in sugar and egg. Mix spices with boiling water and add to raisin mixture. Add flour, soda, vanilla and last, the melted shortening. Blend well. Pour into loaf pan.
• Bake for 40 to 50 minutes. When cool make glaze by mixing confectioners sugar, ground cinnamon, and milk. Spread on top of cooled cake.

BOILED RAISIN CAKE

Steps:

• In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
• Bring mixture to boiling point, cover and let simmer for 6 minutes.
• Cool to lukewarm and add vanilla.
• Add soda to flour and mix.
• Combine flour and raisin mixture well.
• Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
• This cake improves with keeping.
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• NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.

BOILED RAISIN CAKE WITH CARAMEL FROSTING

Steps:

• Boil 1/2 cup raisins for 2 mins and retain 1/2 to 3/4 cup of the water.
• Cream butter, brown sugar and eggs.
• Mix dry ingredients.
• Add raisins and 1/2 to 3/4 cup of liquid.
• plus vanilla.
• Bake in greased 13 x 9 pan at 350 for 45 minutes.
• ICING:.
• Boil sugar, butter and milk for 2 mins, stirring constantly.
• Cool 30 minutes Add icing sugar and stir til smooth.
• Ice Raisin cake.

BOILED RAISIN CAKE (CANADIAN WAR CAKE)

Steps:

• Mix raisins, butter, brown sugar, spices, and water in heavy saucepan.
• Place on high heat and bring to a boil.
• Lower heat and simmer for 6 minutes.
• Remove from heat and turn raisin mixture into a large bowl.
• Let stand at room temperature for 30 minutes.
• Meanwhile, combine flour, salt, and baking soda and mix gently.
• Add orange juice, vanilla and dry ingredients to cooled raisin mixture and beat well.
• Turn batter into a well greased 10 ¼" x 3 5/8" x 2 5/8" loaf pan.
• Bake at 350 degrees Fahrenheit for 1 hour.
• Allow cake to cool in pan for 10 minutes.
• Remove from loaf pan and allow to cool completely on wire rack.
• Let cake ripen for at least one day before slicing.

BOILED RAISIN CAKE

Steps:

• Gently boil coffee, raisins, currants, orange peel, sugars, nutmeg, and butter over moderate heat, uncovered, in a 3-quart heavy saucepan, stirring occasionally, 5 minutes. Cool mixture to room temperature, stirring occasionally, about 1 hour.
• Put a small roasting pan filled halfway with hot water on rack in lowest position in oven (to provide moisture during baking). Put remaining oven rack in middle position and preheat oven to 350°F. Generously butter tube pan.
• Whisk together flour, baking powder, baking soda, and salt in a bowl, then stir into raisin mixture until combined well. Spoon batter into tube pan and smooth top. Bake in middle of oven until a wooden pick or skewer inserted in center of cake comes out clean, about 1 1/2 hours.
• Cool cake completely in pan on a rack, about 2 1/2 hours, then turn out onto a serving plate.
• *Available at chefshop.com.

BOILED RAISIN CAKE

Steps:

• 1. Boil sugar, shortening, water, raisins and spices for 5 minutes; remove from heat and let cool completely.
• 2. Mix dry ingredients together; add to cooled mixture stirring by hand.
• 3. Preheat oven to 375 degrees. Pour cake mixture into a large greased and floured loaf pan or 3 smaller aluminum loaf pans and place walnut halves across the top of cake(s). Bake for 1 hour, stick a toothpick in center of cake, if it comes out wet bake for an additional 10 minutes. Cool; pour brandy over the top of the cake and cover with aluminum foil. Let sit in a dark place for at least 3 months for the raisins to ferment.
• 4. For Vanilla Sauce: Bring milk and 1/2 cup sugar to a boil, stirring until sugar is dissolved.
• 5. Beat yolks and 2 Tbsp sugar together until light and lemon-colored.
• 6. Remove pan from heat and pour milk over eggs, stirring vigorously. Pour milk mixture into pan and heat, without boiling, until thickened.
• 7. Remove from heat; add vanill and butter and stir.
• 8. NOTE: This cake will keep for quite awhile. If it should become hard around the edges, just make the vanilla sauce and pour over it.

GRANDMA'S BOILED RAISIN CAKE

Steps:

• In a saucepan add raisins and water.
• Boil 15 minute.
• Drain keeping liquid.
• There should be 1 cup left over.
• If not add enough water to make 1 cup.
• Cool.
• Cream butter and sugar.
• Add egg and beat well.
• Add dry ingredients alternately with water.
• starting and ending with dry ingredients.
• Add vanilla and stir in raisins.
• Pour into greased 9"x11" or 9"x13" pan.
• Bake 350 for 30-35 minute.
• Icing:.
• Brown butter and brown sugar.
• Add water.
• Beat in icing sugar until spreading constituency.
• Ice with above recipe or dimple icing.

GRANDMA'S TOUCH BOILED RAISIN CAKE

Steps:

• Mix sugar, butter, water, raisins, cinnamon, nutmeg and cloves in pot and bring to a boil. Boil for 3 minutes and then cool.
• Mix flour and baking soda and add to cool raisin mixture.
• Spread into greased and floured 9" square. Bake at 350 F for about 25 minutes. The top of the cake will bounce back when lightly tapped. Be careful, over cooking will dry it out.
• Dust with icing sugar or frost with "Poor Man's Frosting" or forget it. It is great just on it's own.

BOILED RAISIN CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7x7 inch square baking pan.
• Boil sugar, raisins, butter, and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.
• Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.

MARCIE'S BOILED RAISIN CAKE

Steps:

• Boil raisins in 2 cups of water for 15 minutes. Remove from heat. Add vegetable oil and cold water to the raisins.
• Mix sugar, flour, spices, baking soda, and salt in a large bowl. Add the raisin mixture, and stir till just mixed.
• Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.

GRANDMA JOYCE'S BOILED RAISIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Boil the sugar, raisins, and water for about a minute until the raisins begin to plump. Set aside to cool.
• When cool, drain raisins, reserving raisin water. Add oil, spices, and vanilla to raisin water. Mix baking soda with flour and add slowly to the raisin water mixture. Fold in raisins.
• Pour into 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes, until tester comes out clean.
• Frosting: beat together cream cheese, butter and powdered sugar. This makes probably more frosting than than most people like on a 9 x 13 cake, but I say pile it on.

BOILED RAISIN CAKE

Steps:

• 1. Place raisins in a saucepan and cover with water. Bring to a boil and reduce heat to simmer, simmer for about 20 minutes. Drain raisins and reserve the water they where boiled in. Measure out two cups of the water and dissolve two teaspoons of baking soda in the water. . . This will make a very large cake. It is a very moist cake and will need no frosting.
• 2. Mix shortening and sugar then add eggs. Mix in the raisin water. Add the vanilla.
• 3. Mix the dry ingredients together and then mix in the dry ingredients.Pour into a greased 9x13 pan. Generously sprinkle granulated sugar all over the top of the cake batter. Place in a 350 degree oven and bake for 35 to 50 minutes or till toothpick inserted in the center comes out clean