Newfoundland Recipes –

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.

Boiled Raisin Cake

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 275ºF 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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How to Corn Fish

To a Newfoundlander or a Labradorean, “fish” means cod fish and we say “corn fish” not corned fish.

The reason it is called corned fish is because of the way the product is prepared. The cod is covered with large kernels of rock-salt, which is referred to as “corns of salt”, hence corned fish and the time it takes for the salt to absorb in the flesh.

Newfoundland Recipes-Corned-Fish-w-saltjunk.comThe method is rather simple, depending on the thickness of the cod.

If using cod filets (approx ½” thick), liberally cover cod on both side with salt (see photo) and let rest for 20 minutes or if cod is thicker than 1”, let rest 30 minutes max.

Fish should be placed in a plastic bag or covered container and stored in a cool place. After the resting period, rinse with cold water and use immediately or store in a freezer for up to 3 months.

You can either use cod fillets or cod fish (gutted and clean). Cod fish with the skin on is preferred, it holds the flesh together. Also, you can use any type of salt you wish; however, I prefer coarse sea salt. (see corned fish recipe)

blow the back end rite out of er! – a good fart


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