Hello everyone! It is a beautiful sunny day out there but quite cool.
October was a beautiful month at Green Gables, when the birches in the hollow turned as golden as sunshine and the maples behind the orchard were royal crimson and the wild cherry trees along the lane put on the loveliest shades of dark red and bronzy green, while the fields sunned themselves in aftermaths. ~ Anne of Green Gables - LM Montgomery
It has been cold here on beautiful Prince Edward Island. A gardener-landscaper we know said it has been the coldest Autumn in ten years.
In any case, we are trying to enjoy the show that nature is putting on.
A walking trail close to our home.
Now that the cooler weather is here, I'm in the kitchen more. The other day I had a craving for war cake or boiled fruit cake as some call it. I looked through 'search this blog' on my sidebar and I don't think I've ever shared this recipe before so I will today.
I have my Granny's recipe and my mother's. There is not much difference between the two recipes except my mother's recipe has more spices in it so that is the one I use.
What Keats aptly called
'the season of mellow fruitfulness'
is the season for simmering pots on the stove,
pies in the oven,
canning jars in the cupboard,
and trusted family recipes
on the kitchen counter. ~ Celebrating Home
This is my Granny's recipe book which she started when she was probably about thirteen. I am the proud owner of it now. The book is over a hundred years old. The pages are worn and fragile, and soiled from all the baking my grandmother did in her day. It is precious to me just as she was! All of her recipes were written with a fountain pen.
I love things that bear the touch of time; chips and all - they're more beautiful than perfection. - Victoria magazine
This is Granny's War Cake recipe.
The recipe I use is one I copied from my mother's recipes. I should have added 1/4 tsp ginger when I wrote it down but I always remember. Call it baker's intuition.
I'm sure most of you know that War cake, Boiled Fruit cake, or Boiled Raisin cake is a depression cake which was baked avoiding ingredients that were scarce or being rationed for the soldiers in the war. It was egg less, butter less, and milk less which also earned this cake the name Poor Man's Cake. No matter what we call it, it is a wonderful dense cake filled with spices and raisins; sending a delicious aroma throughout the house while it is baking and cooling.
I baked the cake on Friday evening and I let it cool over night. Then I wrapped it in wax paper and tin foil to sit for a couple of days before slicing it for tea.
Boiled Fruit Cake or War Cake
2 cups white sugar
2 cups raisins
2 cups water
2 TBSP shortening
1 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
Mix together above ingredients and boil for five minutes. Cool completely.
When raisin mixture is cool add:
3 cups flour
2 tsp soda
1/2 tsp salt
Pour batter into a greased long loaf pan and bake at 350 for 1-1/2 hours.
I used a loaf pan 16 inches long x 5 inches wide x 4 inches deep.
It makes enough for two loaves if you cut it in half after baking. Half you could freeze or give away. I think next time I will bake it in a ten inch tube pan for a change.
I brought out this beautiful and rare CL Oxford China England teacup and saucer. It is vintage, circa 1930s, with rust coloured swags and cobalt blue and gold. I looked it up and it sells for $73.78 on Etsy which means I got mine at a bargain price of $12.99 at the Seventy Mile Yard Sale several years ago. The pattern is Imari and very striking.
Now, it's time to enjoy a cup of tea and a slice of this delicious cake. Yum!
May your days be steeped with joy
And warmed with love.
Have a wonderful new week, dear friends, and God bless you!
I am joining the following parties as well~
Share Your Cup
Home Sweet Home
Sharing from my heart ~ Sandi
October was a beautiful month at Green Gables, when the birches in the hollow turned as golden as sunshine and the maples behind the orchard were royal crimson and the wild cherry trees along the lane put on the loveliest shades of dark red and bronzy green, while the fields sunned themselves in aftermaths. ~ Anne of Green Gables - LM Montgomery
It has been cold here on beautiful Prince Edward Island. A gardener-landscaper we know said it has been the coldest Autumn in ten years.
In any case, we are trying to enjoy the show that nature is putting on.
A drive in the country on an old clay road.
Now that the cooler weather is here, I'm in the kitchen more. The other day I had a craving for war cake or boiled fruit cake as some call it. I looked through 'search this blog' on my sidebar and I don't think I've ever shared this recipe before so I will today.
I have my Granny's recipe and my mother's. There is not much difference between the two recipes except my mother's recipe has more spices in it so that is the one I use.
What Keats aptly called
'the season of mellow fruitfulness'
is the season for simmering pots on the stove,
pies in the oven,
canning jars in the cupboard,
and trusted family recipes
on the kitchen counter. ~ Celebrating Home
I love things that bear the touch of time; chips and all - they're more beautiful than perfection. - Victoria magazine
This is Granny's War Cake recipe.
The recipe I use is one I copied from my mother's recipes. I should have added 1/4 tsp ginger when I wrote it down but I always remember. Call it baker's intuition.
I'm sure most of you know that War cake, Boiled Fruit cake, or Boiled Raisin cake is a depression cake which was baked avoiding ingredients that were scarce or being rationed for the soldiers in the war. It was egg less, butter less, and milk less which also earned this cake the name Poor Man's Cake. No matter what we call it, it is a wonderful dense cake filled with spices and raisins; sending a delicious aroma throughout the house while it is baking and cooling.
I baked the cake on Friday evening and I let it cool over night. Then I wrapped it in wax paper and tin foil to sit for a couple of days before slicing it for tea.
2 cups white sugar
2 cups raisins
2 cups water
2 TBSP shortening
1 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
Mix together above ingredients and boil for five minutes. Cool completely.
When raisin mixture is cool add:
3 cups flour
2 tsp soda
1/2 tsp salt
Pour batter into a greased long loaf pan and bake at 350 for 1-1/2 hours.
I used a loaf pan 16 inches long x 5 inches wide x 4 inches deep.
It makes enough for two loaves if you cut it in half after baking. Half you could freeze or give away. I think next time I will bake it in a ten inch tube pan for a change.
I brought out this beautiful and rare CL Oxford China England teacup and saucer. It is vintage, circa 1930s, with rust coloured swags and cobalt blue and gold. I looked it up and it sells for $73.78 on Etsy which means I got mine at a bargain price of $12.99 at the Seventy Mile Yard Sale several years ago. The pattern is Imari and very striking.
And warmed with love.
Have a wonderful new week, dear friends, and God bless you!
I am joining the following parties as well~
Share Your Cup
Home Sweet Home
Sharing from my heart ~ Sandi
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