Named for the period in history when eggs and sugar were scarce, this cake is very light. It is excellent for after-school snacks or served with tea.
- 1 cup raisins
- 2 cups water
- 2 Tbs canola oil
- 1 cup brown sugar
- 1 cup white flour
- 1 cup whole wheat cake flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Preheat oven to 325°F (162.7°C). Place raisins and water in a saucepan
and cook over medium heat until water is reduced to about one cup (240mL).
Set aside to cool. Cream sugar and oil by beating vigorously. Add raisins
and liquid. Beat together until the mixture is smooth. Add flours, baking
soda, and spices, and mix well. Bake in a lightly oiled 9-inch square (23x23cm) pan for
- Makes 9 servings.
Calories from Fat 31 (11%)
(5%)Total Fat 4g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 61g
(6%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.