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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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