Boiled Cake

Because it is of simple ingredients, this cake is a good ‘ol camp standby. It stays fresh and moist for a week…that is, if it don’t get eaten right away.  Good with evening coffee or a snack. The recipe puts a little twist on cooking in a Dutch oven.

Boiled Cake
Very fillin’ and soul satisfyin’

Ingredients:

2 C. Water
2 C. Sugar
1 lb. Raisins
1 t. Salt
2 t. Ground Cinnamon
2 t. Ground Clove
½ C. Shortening
1 15 oz canned Pumpkin
2 t. Baking Soda

Preparation:

Mix first 7 ingredients in a 3-quart saucepan:
Hand mix, this batter is very heavy.
Bring to a low boil for 5 minutes.
Let cool to room temperature.

Stir in: 1 15 oz can of Pumpkin & 2 t Baking Soda 3 C Flour.
1 C chopped walnuts or pecans (optional)
(Above 5,000 feet altitude: add 1 1/4 t Baking Soda & 2 1/2 T flour)

Grease a 12 or 14” Dutch oven well. Place a 10 oz Campbell’s soup can or smaller diameter like a tomato paste can, (with the top and bottom cut out) in the middle. This makes a tube pan. Mix ingredients well and pour around the can. (Or, of course, one can use a bunt pan or tube pan in an oven.)

Bake at 350F for 1 hour. Cool, slice and serve.

This cake is very heavy so it keeps well in camp and on the trail.

© Ed Keenan 2006
 

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