Boiled Cake Recipe -

Boiled Cake

Recipe by  

"This was one of my Grandma's favorite holiday cakes. It brings a look of surprise to peoples eyes when you just mention the name. Candied fruit may be substituted for Raisins and Walnuts"

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour one 9 x 13 inch baking pan.
  2. Combine water, sugar, shortening, salt, cocoa, raisins, and spices in a saucepan. Bring to a boil, and continue to boil for 3 minutes. Remove from heat. Stir in vanilla and nuts.
  3. Combine flour and baking soda. Stir into boiled mixture, and thoroughly mix. Pour into prepared pan, and spread evenly.
  4. Bake for 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

Absolutely fantastic, however 50 min baking time was too long. I suggest checking this cake after 30 min. Very tasty and easy. Enjoy!

Most Helpful Critical Review
Jun 11, 2003

This cake was pretty good. It had a nice flavour but was a little dry. Also, the cooking time provided in the recipe was too long. I would reccomend adding some more shortening or oil to the cake to decrease dryness. It wasn't a huge hit with my kids, so I'd say you'd be best off serving this cake to adults with coffee or tea.


6 Ratings

Aug 08, 2003

I used craisins for part of the raisins and it was delicious. It was dark and spicy and we topped it with cool-whip. I think it would be wonderful with lemon or custard sauce. It was almost like my own grandmother's black cake.

Aug 29, 2002

My daughter is unable to have milk products, so this was a great cake to make for her birthday.

Jun 15, 2010

I saw some complaints that this cake is dry. Suggest that you use butter because shortening does not give much moisture. Also, the taste will be superior. A good cake otherwise and great for slicing thin with a cup of tea.

Aug 14, 2011

For people mentioning that this cake is dry. This cake recipe was developed in war time to fill the needs of cooks with limited ingredients. If you find yourself without eggs or dairy this might be a great cake to make. When we make it I always add more fruit than it calls for to keep in moist. Apple works great in it.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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