Recipe courtesy of Michele Urvater
Raisin Cake from the Pantry
- Level: Easy
- Yield: 12 16 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 184
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 7557
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
1 cup dried raisins
1 cup (packed) light or dark brown sugar
1 cup water or milk
1/2 cup vegetable shortening or butter
1 teaspoon each ground cinnamon and ginger
2 cups sifted flour, resifted with 1 teaspoon baking soda and 1/2 teaspoon salt
1 cup walnuts, chopped
Directions
- Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature.
- Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares.