New Menu Boiled Raisin Cake II

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Boiled Raisin Cake II

"Cake with a distinction. You do no longer must cream butter and sugar or beat the eggs. This entails boiling raisins, margarine and sugar together and adding flour to it. Simple and engaging. Just the manner I find it irresistible."

Ingredients :

1 cup turbinado sugar
1 cup raisins
1 cup unsalted butter
1 cup water
1 1/2 cups entire wheat flour
1 pinch ground cinnamon
1 teaspoon baking powder

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (a hundred seventy five degrees C). Grease and flour one 7x7 inch rectangular baking pan.
Boil sugar, raisins, butter, and the water until the raisins take in maximum of the water and are quite soggy and delicate. Set apart and let cool completely.
Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and blend until simply blended. Spread the batter into the prepared pan.
Bake at 350 stages F (one hundred seventy five stages C) for 40 to forty five mins or until cake springs returned upon the contact. Immediately placed on a wire rack to cool. This is a totally gentle cake, in charge to interrupt effortlessly. Take care whilst you cut the cake.

Notes :

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