| 1 | cup | water | |
| 1 | cup | granulated sugar | |
| 1 1/2 | cup | raisins | |
| 1/2 | cup | lard | |
| 1 | teaspoon | cinnamon | |
| 1 | teaspoon | nutmeg | |
| 1/2 | teaspoon | cloves | |
| 1 3/4 | cup | all-purpose flour | |
| 1 | teaspoon | baking soda | |
| Dimple icing | or... | ||
| Brown sugar broiled icing | |||
| Magazine clipping "This is the sort of cake Nellie McClung's mother may have baked. It's an eggless, milkless, butterless wonder, the sort of cake made when the cows went dry and the chickens stopped laying. In spite of its deprivations, it's a remarkably tasty cake. Modern versions often include eggs and sometimes butter. Boiled raisin cake was popular during the war years because it was sturdy enough to mail to soldiers overseas." In saucepan, combine water, sugar, raisins, lard, cinnamon, nutmeg, and cloves. Bring to a boil, stirring constantly. Remove from heat; let cool until warm. Stir flour and baking soda together; blend into cooled raisin mixture. Pour onto greased and floured 8in square (2L) cake pan. Bake in 350F oven for 45min or until top is firm to the touch. Let cool in pan on rack. Dust lightly with icing sugar or frost with Dimple Icing. |