This spicy molasses cake is from an old Vermont family's recipe. It got it's name because it holds up well on long hunting trips, but it never lasts more than a day or two in my house because everyone gobbles it up quickly.
Provided by Janny7
Categories Quick Breads
Time 1h15m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large covered cooking pot, combine raisins, sugar, water, molasses, shortening, cinnamon, cloves, salt, nutmeg, and rum. Bring to a boil and boil gently for 10 minutes, stirring often. Let cool to room temperature, preferably overnight.
- Combine flour and baking soda and stir into the cooled mixture. Stir by hand and only enough to thoroughly mix in the flour.
- Grease 2 bread pans and line bottom with waxed paper. Pour mixture into pans and bake at 350 for 1 hour. Check to see if a toothpick comes out clean, and if not, bake up to 10 minutes more. Do not overbake.
- Cool on a rack for 10 minutes, then run a knife around sides and remove cakes from pans. Cool completely and wrap in aluminum foil.
Nutrition Facts : Calories 227.3, Fat 5.1, SaturatedFat 1.3, Sodium 118.2, Carbohydrate 44.6, Fiber 1, Sugar 28.2, Protein 2
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