Thursday, December 11, 2014

Spice Cake, Move Over!!!

The flavor of this cake is far and above better tasting than Spice Cake and I think you will agree that it will quickly be a family favorite.

Depression Cake was a popular treat during, of course, the Depression era here in the U.S.. It didn't include eggs, butter and milk because these were rationed and expensive during this time. On the same hand, apples were abundant, cheap and used excessively. We all know us Yankees have been using apples in every aspect of home life since the Puritan era anyway, so it was only a given that we incorporate this natural sweetener, along with New England maple syrup, into this delicious cake.

The topping of boiled raisins actually far predates this cake, back to a little earlier than the Civil War, with the Boiled Raisin Cake being popular. You will notice, as well, that there is no other leavening agent other than a pinch of baking soda. You won't believe the reaction of soda and vinegar in this recipe. This cake is higher than if you used baking powder or eggs. And the texture is out of this world, not to mention the taste.


Rum-Raisin Depression Cake


1/2 cup raisins
3 cups apple juice or cider
1/4 teaspoon ground cloves
2 teaspoons lemon juice
Nonstick cooking spray
1 1/3 cup flour
1/2 cup crushed graham crackers
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup maple syrup
1/3 c vegetable oil
2 teaspoons rum extract*
2 teaspoons apple cider vinegar
1 1/3 cups apple sauce


Make Spiced Raisin Sauce by boiling raisins, apple juice and cloves in a medium saucepan over medium heat for 15 minutes, adding more if needed to keep liquid just above raisins. Remove, stir in lemon juice and transfer to a bowl. Cover and refrigerate at least 6 hours or overnight.

Preheat oven to 350-degrees F. Spray a 9-inch cake pan with nonstick cooking spray; set aside. In a large bowl, add flour, graham crackers, sugar, baking soda and cinnamon; mix well. Add apple sauce, maple syrup, oil, vanilla and vinegar, stirring into the flour mixture until just combined. Pour into prepared pan and bake 36-38 minutes, or until nicely browned on top and it springs back when touched in the middle. Remove from oven to cool slightly before transferring to a plate or serving platter.

Remove Spiced Raisin Sauce from refrigerator, stir to combine and serve over cake to serve. Add whipped topping if desired. This cake is also great serving right out oven and warming raisin sauce before spooning over cake slices.

*Substitute vanilla or almond extract if desired. Old recipes for this cake often included alcoholic rum and you desire to use this, simply replace a 1/4 cup dark or flavored rum for a 1/4 cup of the maple syrup.


Anonymous said...

WOW!!!! My parents made depression cake but nothing like this beauty

Anonymous said...

I just pulled mine out of the oven and it looks EXACTLY like the picture Chef. I used dried cranberries instead of the raisins and my home smells sensational. Thank you for a glorious recipe

CcandNC said...


Anonymous said...

Great recipe as usual chef. Btw, did that other mouthy chef in Banger ever meet you in the ring or did he chicken out?

me again said...

so much better than spice cake

The Yankee Chef said...

Finally getting caught up with messages. I should tell you ,whoever you are that I never did get in the ring with that man here in BANGOR(don't worry, not only is this city misspelled all the time but you should hear how a lot of people pronounce it). I don't honestly know who you are talking about though. My boxing days have ended many years ago. Not the spry young whippersnapper I once was. Hope you, and everyone who follows my blog, have a great Holiday though.