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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.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary test

total:
1 hr
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

Nutrition Facts

433 calories; calories from fat 18%; protein 5g; fat 8.5g; saturated fat 4.9g; carbohydrates 87g; fiber 2.2g; sodium 595mg; cholesterol 21mg.
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