Overnight Camp Cake

By Dianne_H

Ingredients

• 12 slices of bread
• 1/4 cup brown sugar
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• 1/2 tsp salt
• 1 cup raisins
• 1/2 cup butter, softened
• 2 cups milk

Details

Servings 4

Preparation

Step 1

Grease the sides of a dutch oven with butter. Spread butter over each slice of bread. Arrange the bread slices in the bottom of the dutch oven and sprinkle with spices, sugar and currants. Cover with another layer of bread and repeat the process until all the bread is used. Pour milk over top and allow it to soak up into the bread. Dot any remaining butter over the top, press down the mixture with the back of a spoon and place the lid on tightly. At the end of the night, bury the dutch oven in the coals and leave it to cook gently through the night. As the mixture cooks, the milk will evaporate and the butter soaks down into the bread forming a firm loaf. To serve at breakfast, turn the cake out onto a plate and slice into wedges.