Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Annie Felix’s Boiled Raisin Cake



I have known Mrs. Mathilda Felix (Annie as we called her) all my life, as a matter of fact; I spent most of my childhood days playing at her house. Ever since I remember, I have not seen this beautiful lady either get angry or even utter a cuss word. It seemed to me, that she was always cooking and always eager to make a meal for any visitor who entered her house. She was caring, considerate, compassionate and very respectful. Annie passed away November 2nd 2010, yet her legacy lives on through her wonderful children and still continues through her amazing recipes. The recipe below was given to me by her daughter Meline Felix-Foley.


Makes 1 cake


  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup molasses
  • 1 cup raisins
  • 2 cups water (hot)
  • 3 tsp ground cinnamon
  • 2 tsp allspice
  • ¼ tsp ground cloves
  • 3 tsp baking soda
  • 4 cups all-purpose flour


In a large saucepan, med heat, add butter, brown sugar, molasses, raisins, hot water, cinnamon, allspice and cloves. Bring ingredients to a boil (boil for approx 3 minutes). Remove from heat, place in a large mixing bowl and let cool to room temperature. Add baking soda and stir mixture until frothy. Add flour and mix well. Place in a well-greased and floured Bundt pan. Bake at 275F for 50-60 minutes. This delicious raisin cake can be eaten warm or cold. Serve with fresh homemade cream or a hard-rum sauce.


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