Related recipes: Dairy-Free, Desserts, Egg-Free, Grains, Low-Fat, Low-Sodium, Raisins, Soy-Free, Vegan, Vegetarian
Named for the period in history when eggs and sugar were scarce, this cake is very light. It is excellent for after-school snacks or served with tea.
Preparation facts
Yield: 9 servings
Ingredients
1 cup (225g) raisins
2 cups (480mL) water
2 Tbs (30mL) canola oil
1 cup (200g) brown sugar
1 cup (200g) white flour
1 cup (200g) whole wheat cake flour
1 1/2 tsp (7g) baking soda
1 tsp (5g) ground cinnamon
1 tsp (5g) ground nutmeg
Directions
Preheat oven to 325°F (162.7°C). Place raisins and water in a saucepan and cook over medium heat until water is reduced to about one cup (240mL). Set aside to cool. Cream sugar and oil by beating vigorously. Add raisins and liquid. Beat together until the mixture is smooth. Add flours, baking soda, and spices, and mix well. Bake in a lightly oiled 9-inch square (23x23cm) pan for 30–40 minutes.
Makes 9 servings.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
