Tuesday, August 11, 2009

Sheep Wagon Cake

This is a recipe I got from another list I am on. I ask for permission to use it on my Blog. I loved the history behind it.

Sheep Wagon Cake (Carrot Cake)Recipe #147090 2½ hours 25 min prep
An unusual name but cannot be changing a name of a recipe that has withstood the test of time! This cake was one made by pioneers and carried across the country in covered wagons. The recipe is well over a hundred years old. Years back I was gifted with a pan containing this delightful loaf along with the recipe. We so enjoyed that we now make it every Christmas. It is a hit on the holiday tray ... guests enjoy the cake as well as the pioneer story that goes with it.SERVES 10 -12 Ingredients1 1/3 cups sugar 1 1/3 cups water 1 1/3 cups finely grated carrots 1 cup raisins, washed and drained 1 tablespoon butter 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon clove 1 cup chopped nuts (for Christmas the OP uses 1/2 cup nuts and 1 cup glaced fruit) 2 1/2 cups sifted flour 1 teaspoon salt (I use 1/2 teaspoon) 1 teaspoon baking soda 2 teaspoons baking powder Directions1. In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes. 2. Remove from heat, cover and rest for 12 hours, Comment on the recipe "the secret of this cake is to let the boiled ingredients stand for twelve hours" I have always followed this step. 3. Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glaced fruit as I do for the holidays, fold these in as well). 4. Put the batter into two well greased loaf pans or 1 tube pan -- (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting. 5. Bake 275 for 2 hours. This may vary from oven to oven. 6. Cool and wrap -- I like to leave this one mellow a few days before using. Keeps well. Yield depends on serving size but should make for 10 to 12 servings.

1 comment:

  1. Will you be serving this at the next Monday night spinning?

    ReplyDelete