Boiled
Cake
This hearty and tasty Dutch Oven recipe is from Ed Keenan,
author & cowboy poet
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, cowboy poet and author of Cow Chip
Poetry--Lies, Lingo & Lore, writes nature and
birding articles, historic vignettes, Dutch Oven
Cooking recipes and poetry. For more about Ed,
