Cake with a difference. You do not have to cream butter and sugar or beat the eggs. This involves boiling raisins, margarine and sugar together and adding flour to it. Simple and tasty. Just the way I love it.

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Recipe Summary

Servings:
12
Yield:
1 - 7x7 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7x7 inch square baking pan.

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  • Boil sugar, raisins, butter, and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.

  • Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.

Nutrition Facts

284 calories; protein 2.6g 5% DV; carbohydrates 36.4g 12% DV; fat 15.7g 24% DV; cholesterol 40.7mg 14% DV; sodium 51.1mg 2% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/01/2009
We used apple sauce as a butter substitute and it was a wonderful taste addition--just took a few extra minutes to cook through. This cake is quite tasty for those of us used to turbinado & whole wheat! We decorated our circumfrence with berries & it made for a wonderful congratulations cake for my 3 1/2 year old who just started to READ!:-D Will make this regularly--thank you! No eggs! What a treat. Read More
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