Boiled Raisin Cake II

4.5
(2)

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.

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

Ingredients

  • 1 cup turbinado sugar

  • 1 cup raisins

  • 1 cup unsalted butter

  • 1 cup water

  • 1 ½ cups whole wheat flour

  • 1 pinch ground cinnamon

  • 1 teaspoon baking powder

Directions

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

  2. 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.

  3. 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.

  4. 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 (per serving)

284 Calories
16g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 284
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 49%
Cholesterol 41mg 14%
Sodium 51mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 23g
Protein 3g
Vitamin C 0mg 2%
Calcium 53mg 4%
Iron 1mg 7%
Potassium 213mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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