Mrs. Seavey's Cake (raisin-spice)

Mrs. Seavey's Cake

This raisin-spice cake got my attention first for the name--Mrs. Seavey must have been a friend of my grandmother--second, as it was written by my grandmother's hand, and third, for the process, which involves boiling the raisins. 

The cake tastes kind of like a soft raisin-spice muffin, one that you could squish up into a ball, it's so soft and moist. 

The only adaptation I made was to reduce the cooking time. The original recipe called for a one-hour cook time at 350, but that seemed much too long to me.

Here's the recipe.

1 c. raisins

1 c. sugar

1 c. water

a piece of shortening the size of an egg

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. ginger

1/4 t. cloves

1-1/2 c. flour

2 t. baking soda

1/2 t. salt

In a medium saucepan, bring the raisins, sugar, water, shortening, and spices to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally. Set aside to cool to room temperature. 

Preheat the oven to 350 degrees. Sift the dry ingredients together, then stir them into the wet mixture just till well combined. Pour them into a greased and floured 8" by 8" cake and bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan on a cooling rack.

This cake is delicious as it is, but if you like to change things up like I do, consider adding some minced crystalized ginger, candied orange or lemon peel, or perhaps dried cherries, cranberries or blueberries.

UPDATE: According to my Aunt Mary, Mrs. Seavey was a neighbor who lived across from my grandmother where the Butler's used to live, and this cake was a "poor man's cake" because it was made with such common pantry staples and didn't require eggs or milk. In fact, if you look up "poor man's cake," you will find similar recipes.