This eggless cake was developed by resourceful cooks during the war when eggs, butter, and milk were rationed. It is a traditional Christmas cake here on the East Coast of Canada. Served with a nice big hunk of Cheddar cheese and a hot cup of tea, it is a real holiday treat!
Ingredients
- water: 2 cups
- raisins: 2 cups
- light molasses: 1 cup
- white sugar: 1 cup
- shortening: 0.66667 cup
- all-purpose flour: 3 cups
- baking soda: 1 tsp
- ground cinnamon: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a round tube pan or two loaf pans.
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Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Allow to cool.
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Whisk flour, baking soda, and cinnamon together in a bowl. Stir flour mixture into raisin mixture until well combined; pour into prepared baking pan.
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Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.
