Many of you may not know this but this cake is actually made and eaten during the Feast celebrations of the Catholic faith. This cake is in light of St. Francis. I am not Catholic but I think it is very special how these sacred days are honored.I made this cake and after my first bite was completely smitten by its alluring flavor. I bet some of my Catholic friends wish it was a Feast day every day after eating this dessert.
Take a look at what my pals over at Bless Us O Lord had to say about this great recipe:
The cake recipe has been passed down from my 94-year-old grandma. It is called a Poor Man’s Cake because when my grandma was young, butter and eggs — traditional cake ingredients — were dear (expensive), and raisins, nuts, and spices were plentiful.
Oh, how I love heirloom recipes. Thank you for sharing this with us, Barbara.
Ingredients
2 cups water
⅓ cup Crisco shortening
½ lb. raisins (I estimate this to be about 2 cups)
1 cup Domino brown sugar
1 t. McCormick cinnamon
1 t. ground cloves
1 t. baking soda
½ t. baking powder
1 cup walnuts
Instructions
Heat oven to 325 degrees F.
Place water, shortening, raisins, sugar, cinnamon and cloves in saucepan over medium heat. Cook to boiling and boil for 5 minutes.
Cool completely.
Mix flour and baking powder in a large bowl.
Dissolve baking soda in 1 t. water.
Add raisin mixture and baking soda mixture to flour mixture. Add nuts.
Spoon into prepared pan. Bake for 50 minutes to 1 hour, until toothpick comes out clean (my ring pan requires less baking time than my bundt).
Cool 15 minutes.
Turn out of pan and cool completely on a baking rack.
Frost with butter or cream cheese frosting of your choice, or top with the thick butter glaze below.
Glaze:
2 T. Kerrygold butter, melted
2 c. Domino powdered sugar
2-4 T. milk
1 t. vanilla extract
In a bowl, mix melted butter with powdered sugar, 2 T. milk, and vanilla until blended (no lumps) and a thick drizzling consistency, adding a little more milk if necessary.
Spoon over the crown of the cake, allowing it to drip down the sides.
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Quick Tip: Feel free to serve this cake warm, with ice cream, or as is.
Thank you to Bless Us O Lord for this great photo.
