Adapted From The I Hate To Cook Book By Peg Bracken.


  • 1 C raisins
  • 2 C water
  • ½ C margarine
  • 1 ¾ C flour (Note 1)
  • 1 C sugar
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon, or more
  • ½ tsp. nutmeg, or more

Optional Ingredients

  • 1 tsp. vanilla
  • ½ tsp. ginger, or more
  • Chopped nuts, as needed


  1. Using a saucepan big enough to be the mixing bowl, boil the raisins in the water for 10 minutes in a saucepan big enough to be the mixing bowl.
  2. Let cool and add everything else.
  3. Bake in 10×10” pan for 35 minutes at 350 degrees Fahrenheit.

Note 1:

The author makes this with rye flour, due to allergies, and it works fine, too. The texture is a bit crumblier, but the taste is unaffected.

Note 2:

If you use a loaf pan for this recipe, bake for 55 minutes at the same temperature.

Leave a comment

Your email address will not be published. Required fields are marked *