Old-Fashioned Raisin Snack Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
290 grams raisins
02 -
45 millilitres molasses
03 -
80 millilitres vegetable oil
04 -
315 millilitres water
05 -
330 grams brown sugar
→ Spices
06 -
0.5 teaspoon ground ginger
07 -
0.5 teaspoon ground nutmeg
08 -
0.5 teaspoon ground cloves
09 -
1 teaspoon salt
10 -
1.5 teaspoons ground cinnamon
→ Dry Ingredients
11 -
1 teaspoon baking powder
12 -
260 grams all-purpose flour
→ Leavening
13 -
1 teaspoon baking soda
14 -
2 teaspoons water
# Instructions:
01 -
Crank your oven up to 175°C. Get your 23x23 cm pan ready with some grease or lay down parchment paper if you want a quick cleanup later.
02 -
Toss raisins, brown sugar, water, oil, molasses, salt, cinnamon, cloves, nutmeg, and ginger into a saucepan. Bring it to a boil over medium-high, then let it simmer just for a minute before pulling it off the burner.
03 -
In another bowl, break up any clumps in your flour and baking powder using a whisk. Set aside for later.
04 -
Stir the baking soda together with 2 teaspoons water in a small cup until it’s all mixed in. Add this fizzy mix into your hot raisin blend. Let the bubbles settle down a bit.
05 -
Add the raisin mixture to your bowl with dry stuff. Gently fold it together—don’t go crazy mixing or you’ll end up with a dense cake.
06 -
Move your batter into the lined or greased pan. Bake for 40 to 45 minutes until a toothpick poked in the middle comes out clean.
07 -
Leave the cake to cool off in the pan. Once it’s chilled out, slice it into squares. Dig in or stash leftovers in a closed container on your counter.
# Notes:
01 -
You can play with the spice combo—just swap or skip based on what you’ve got or how you like it.
02 -
If you want crunch and more flavor, stir in a heap of chopped walnuts or pecans before the bake.
03 -
Both baking powder and soda matter here since there are no eggs, so don’t leave either out.
04 -
No molasses? Dark corn syrup does the trick or just leave it out, though the taste changes a little.