Raisin Cake

Raisin Cake Recipe
Photo: Iain Bagwell; Styling: Karen Shinto
This raisin cake has humble, homey appeal—it's the kind of cake you want to eat for breakfast or as an after-school snack on a rainy day.

Yield:

Makes 12 servings

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 433
Caloriesfromfat 18 %
Protein 5 g
Fat 8.5 g
Satfat 4.9 g
Carbohydrate 87 g
Fiber 2.2 g
Sodium 595 mg
Cholesterol 21 mg

Ingredients

Cooking-oil spray
2 cups raisins
1/2 cup butter, cut into chunks
2 cups all-purpose flour
2 cups whole-wheat pastry flour
2 cups sugar
1 tablespoon Dutch-processed unsweetened cocoa powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon salt

Preparation

1. Preheat oven to 350°. Coat a 9- by 13-in. baking pan with cooking-oil spray and set aside.

2. In a medium saucepan, bring raisins and 3 cups water to a boil. Reduce heat to maintain a steady simmer and cook until very tender, about 15 minutes. Remove from heat, add butter, and let sit until butter melts.

3. Meanwhile, in a large bowl, combine flours, sugar, cocoa powder, baking soda, cinnamon, cloves, allspice, and salt. Set aside.

4. Stir raisin-butter mixture into flour mixture. Transfer batter to prepared pan and bake until a toothpick or knife inserted in the center comes out clean, about 45 minutes. Serve cake warm or at room temperature.

 

Note:

Barbara Holt, Paradise, CA,

January 2008
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