Cake with a unique twist. It is not necessary to whip the eggs or cream the butter and sugar. This requires mixing flour into a mixture of boiled raisins, margarine, sugar, and sugar. Simple and delicious. Exactly how I like it.
| Servings: | 12 |
| Yield: | 1 – 7×7 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7×7 inch square baking pan.
- 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
| Calories | 284 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 51 mg |
| Sugars | 23 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
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! 😀 Will make this regularly–thank you! No eggs! What a treat.