Boiled raisin cake is a Christmas staple in our house. My Aunt Connie wrote out the recipe when she was twelve years old and gave it to my mom who has been making this cake ever since. (Family trivia: the recipe from Aunt Connie is still tucked away in one of my mother’s cookbooks.) If you celebrate the twelve days of Christmas as do those of us living in this part of the world, you still have plenty of time to make it; after all, Christmas is not over until 06 January!
- 1/2 lb Earth Balance butter
- 2 cups sugar (organic)
- 2 cups boiling water
- 2 tsp ground cloves
- 2 tsp cinnamon
- 2 cups raisins
- 3 cups of flour (all-purpose or spelt)
- 2 tsp baking soda
Combine first six ingredients in a saucepan and boil for 2 minutes, stirring often. Place the hot saucepan in a sink of cold water to cool. Add the flour and baking soda. Pour into a greased tube pan and bake at 300 degrees (F) for 2 hours.
When left out for Santa, this cake is traditionally served with strawberry Purity syrup, a thick and very sweet syrup that is mixed with water. Santa loves it!