Raisin Snack Cake


(Milk Free Cakes)
Adapted From The I Hate To Cook Book By Peg Bracken
  • 1 Cup Raisins
  • 2 Cups Water
  • 1/2 Cup Margarine
  • 1-3/4 Cups Flour (See Note)
  • 1 Cup Sugar
  • 1/2 Tsp. Salt
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Cinnamon (Or More)
  • 1/2 Tsp. Nutmeg (Or More)
  • 1 Tsp. Vanilla
  • 1/2 Tsp. Ginger (Or More)
  • Chopped Nuts
  • Using A Saucepan Big Enough To Be The Mixing Bowl, Boil The Raisins In The Water For 10 Minutes. Let Cool. Add Everything Else (No Need To Sift). Bake In 10×10 Pan For 35 Min. At 350 (F). If You Use A Loaf Pan, Bake 55 Minutes, Same Temp.
Note: I Make This With Rye Flour, Due To Allergies, And It Works Fine, Too. The Texture Is A Bit Crumblier, But The Taste Is Unaffected.
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