Raisin Cake with Coffee and Orange
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
2 cups raisins1/4 cup unsalted butter1 cup dark brown sugarsmidgen each of cinnamon, cloves, mace, ginger, nutmeg1 cup coffee (or one cup water and 1 tablespoon of instant coffee granules) or substitutes as in description1 eggfinely grated rind and juice of one orange1 teaspoon vanilla2 cups white flour (stir the flour in the canister, then spoon it into the measuring cup and level off, to ensure that you use the correct amount of flour - scooping will give too much)1/2 teaspoon salt1 teaspoon baking soda
Put the raisins, butter, sugar, spices and liquid into a medium sized saucepan, bring to the boil, and simmer for 6 minutes.
Allow to cool for an hour to room temperature, both to plump the raisins and because if you use the hot mixture, the cake will be dry.
Preheat the oven to 350 F.
Using the saucepan as a mixing bowl, add the egg, orange rind and juice and the vanilla and mix well.
Sprinkle the dry ingredients over the wet, and stir in until just mixed.
Spoon into a greased, non-stick tube pan and bake at 350 F for 45 minutes. I always test with a skewer after 30 minutes.
Makes 16 servings and keeps well.
Number of Servings: 16
Recipe submitted by SparkPeople user HOLDINGON2.
Allow to cool for an hour to room temperature, both to plump the raisins and because if you use the hot mixture, the cake will be dry.
Preheat the oven to 350 F.
Using the saucepan as a mixing bowl, add the egg, orange rind and juice and the vanilla and mix well.
Sprinkle the dry ingredients over the wet, and stir in until just mixed.
Spoon into a greased, non-stick tube pan and bake at 350 F for 45 minutes. I always test with a skewer after 30 minutes.
Makes 16 servings and keeps well.
Number of Servings: 16
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 204.5
- Total Fat: 3.4 g
- Cholesterol: 21.1 mg
- Sodium: 12.5 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
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