Raisin Cake From the Pantry
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
dried |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | cup |
water
or milk |
|
| ½ | cup |
vegetable shortening
or butter |
*
|
| 1 | teaspoon |
cinnamon
and ginger, ground |
|
| 2 | cups |
all-purpose flour
re-sifted with 1 teaspoon basking soda and 1/2 teaspoon salt |
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
dried |
|
| 237 | ml |
brown sugar
packed |
*
|
| 237 | ml |
water
or milk |
|
| 118 | ml |
vegetable shortening
or butter |
*
|
| 5 | ml |
cinnamon
and ginger, ground |
|
| 473 | ml |
all-purpose flour
re-sifted with 1 teaspoon basking soda and 1/2 teaspoon salt |
|
| 237 | ml |
walnuts
chopped |
|
Directions
Combine the raisins with sugar, water, shortening and spices and simmer for a minute.
Cool to room temperature.
Preheat the oven to 300℉ (150℃).
Lightly grease a 9 inch square baking pan.
Combine cooled raisin mixture with flour and nuts.
Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry.
Cool in pan and cut into squares.
