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| Boiled Raisin Cake II |
"Cake with a distinction. You do now not have to cream butter and sugar or beat the eggs. This entails boiling raisins, margarine and sugar together and including flour to it. Simple and engaging. Just the way I like it."
Ingredients :
- 1 cup turbinado sugar
- 1 cup raisins
- 1 cup unsalted butter
- 1 cup water
- 1 half cups whole wheat flour
- 1 pinch floor cinnamon
- 1 teaspoon baking powder
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (175 levels C). Grease and flour one 7x7 inch rectangular baking pan.
- Boil sugar, raisins, butter, and the water until the raisins soak up maximum of the water and are pretty soggy and soft. Set aside and let cool absolutely.
- Sift the flour, cinnamon, and the baking powder together. Stir the flour aggregate into the raisin mixture and blend till just combined. Spread the batter into the prepared pan.
- Bake at 350 ranges F (175 levels C) for forty to 45 minutes or till cake springs back upon the touch. Immediately put on a cord rack to cool. This is a completely tender cake, accountable to interrupt easily. Take care whilst you cut the cake.
Notes :
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