My favorite way to enjoy this is at night with a big scoop of vanilla ice cream. I usually make the cake during the day so by the time I’m ready to indulge, it’s cold or at least cool already. I just pop it in the microwave for a few seconds and it’s like I just pulled it out of the oven. My husband prefers his without ice cream but he puts a big dollop of Cool Whip on the top. Whatever you like, you can add to this cake and make it uniquely your own.Check out what they are saying about this recipe over at Recipe Lion:
“This is such a classic recipe that traveled well through time- still so yummy today!”
You really can’t disappoint anyone with this classic dessert. Even your kids will be curious about the flavor of this…after all…it’s cake!
Ingredients
2 cups cold water
2 cups raisins
1 cup Domino brown sugar
1/3 cup Mazola vegetable oil
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fresh ground nutmeg
2 teaspoons water
1 teaspoon baking soda
1 teaspoon salt
2 cups Gold Medal flour
1 teaspoon baking powder
Instructions
Preheat oven to 325º degrees F. Line a 9 x 9-inch baking pan with foil, leaving an overhang.
In a medium saucepan over medium high heat, combine water, raisins, brown sugar, vegetable oil and the spices. Bring to a boil and, stirring constantly, boil for 3 minutes. Remove from the heat and let cool 10 minutes.
Meanwhile mix the baking soda and salt in water and stir until completely dissolved. Combine flour and baking powder and toss with a fork to combine.
After raisin mixture has cooled, add soda and salt mixture – it will bubble up, so stir well. Add the flour mixture and stir until a stiff dough has formed and raisins are well distributed. Spoon into prepared pan, smooth the top and bake 55 minutes.
Remove cake from oven to a cooling rack and let cool 5 minutes, then use overhanging foil to remove cake from the pan and allow to cool completely.
Serve slightly warm as dessert or with morning coffee. Sprinkle with powdered sugar before serving if desired.
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Quick Tip: Leave out the raisins if you don’t like the texture.
Thanks again to Recipe Lion for this nostalgic recipe.