This recipe was handwritten in the back of a recipe pamphlet dating from the first decade of the 1900s. It is similar to recipes that appeared in the 1940s as well as to those from Civil War times. In each case, boiled raisins were an important part of the recipe. This cake keeps well, travels well, and is an excellent alternative to holiday fruit cake.
1 pound raisins
2 cups packed light brown sugar
2 cups water
4 tablespoons lard or vegetable shortening
2 teaspoons salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
3 cups unsifted all-purpose flour
2 teaspoons baking soda
Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room temperature.
Preheat oven to 350°F. Grease a 10-inch tube pan. Stir together flour and baking soda.
Fold dry ingredients into cooled raisin mixture. Spoon into greased pan and bake 45 to 50 minutes or until a toothpick inserted in center comes out clean.
Cool 5 minutes in pan, then invert onto a wire rack to cool completely.
12 Servings