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Boiled raisin cake recipe

Indulge in the rich flavors of a homemade boiled raisin cake. Try our easy-to-follow recipe to create a moist and irresistible dessert that will leave your taste buds craving for more.
Breads, Outdoor, Cookies, Dessert, Country, Desserts, Cake, Recipes, Muffin

November 11th. is a very special day in which we honour and pay tribute to all of the men and women that have selflessly served and sacrificed so much for our freedom. We remember the fallen soldiers for their bravery and also their families for the hardships they had to endure in the aftermath of such tragedy and loss. Today, I thought I would share a recipe that many boys on the front lines would receive from loved ones back home. This "Wartime" Boiled Raisin cake was a favourite during…

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Eunice Morse
Wartime Boiled Raisin Cake Raisin Cake, Remember The Fallen, Fruity Cake, Bundt Pan, Quick Lunches, Flour Mixture, Sultana, Basic Recipes, Back Home

November 11th. is a very special day in which we honour and pay tribute to all of the men and women that have selflessly served and sacrificed so much for our freedom. We remember the fallen soldiers for their bravery and also their families for the hardships they had to endure in the aftermath of such tragedy and loss. Today, I thought I would share a recipe that many boys on the front lines would receive from loved ones back home. This "Wartime" Boiled Raisin cake was a favourite during…

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Joy Michelin
This recipe was in a box of loose recipes Id cut out of magazines and newspapers. Im posting it here so it wont get lost. See NOTE at bottom of recipe if you dont have pastry flour. UPDATE- Made this today. It didnt rise much, maybe its not supposed too. I did use pastry flour. The flavor is wonderful. I dropped the salt down to 1/2 teaspoon, and used butter instead of shortening. Theres less than 1/2 left it was so tasty. Rock Recipes, Cake Recipes, Bread Recipes, Baking Recipes, Baking Desserts, Boiled Raisin Cake Recipe, Newfoundland Recipes, Pastry Flour, Recipes

This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. See NOTE at bottom of recipe if you don't have pastry flour. UPDATE-- Made this today. It didn't rise much, maybe it's not supposed too. I did use pastry flour. The flavor is wonderful. I dropped the salt down to 1/2 teaspoon, and used butter instead of shortening. There's less than 1/2 left it was so tasty.

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Peggy Squires