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Newfoundland Molasses Raisin Cake


2 cups (500 mL) raisins
1 cup (250 mL) molasses
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) shortening
2 cups (500 mL) cold water
3 cups (750 mL) all-purpose flour
1 teaspoon (5 mL) baking soda
4 teaspoons (20 mL) ground cinnamon
1/2 teaspoon (2 mL) salt
Garnish: Molasses and whipped cream


In a large saucepan, combine raisins, molasses, sugar, shortening and water. Bring to a boil and cook, stirring constantly, until mixture thickens slightly, about 5 to 10 minutes. Remove from heat and let cool.

In a bowl, sift together flour, baking soda, cinnamon and salt, and stir into cooled raisin mixture. Combine well. Pour batter into a well-greased 13x9-inch (33x23 cm) pan. Bake in a 350°F (180°C) oven for 30 to 40 minutes, or until a skewer inserted in centre comes out clean.

Makes 12 servings.

To serve, Eric cuts a 3-inch (8 cm) square, halves the square diagonally, places one half, bottom side down, on a plate and stands the other half at the side. Garnish with molasses and a dab of whipped cream. Depending on your artistic skills, the dessert may resemble a butterfly.

Newfoundland Molasses Raisin Cake

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