Try this delicious and easy Boiled Raisin Cake recipe. Perfect for any occasion
- Carbohydrate 75.4232301942649 g
- Cholesterol 40.6708333333333 mg
- Fat 22.7708214943451 g
- Fiber 2.3248778090692 g
- Protein 5.15035154442596 g
- Saturated Fat 10.3502311620593 g
- Serving Size 1 1 Serving (177g)
- Sodium 643.785386361913 mg
- Sugar 73.0983523851957 g
- Trans Fat 1.3952435687246 g
- Calories 514 calories
Step-by-step
- Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
- Add vegetable oil and cold water to the raisins.
- Mix sugar, flour, spices, baking soda, and salt in a large bowl.
- Add the raisin mixture, and stir till just mixed.
- Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Replacing vegetable oil with melted butter fundamentally alters this batter by introducing milk solids that brown aggressively during the one-hour bake time at 350 degrees Fahrenheit. Boiling the raisins in two cups of water for fifteen minutes rehydrates the fruit while creating a concentrated, pectin-rich syrup that suspends the heavy particles evenly throughout the crumb. Cinnamon, cloves, and nutmeg require sufficient fat and moisture to bloom their essential oils rather than tasting medicinal or dusty against the high proportion of white sugar. Mixing the dry ingredients thoroughly before adding the warm fruit liquid prevents localized pockets of baking soda from reacting unevenly with moisture. Cold water introduced alongside the oil drops the temperature of the boiled raisin mixture just enough to prevent premature activation of the leavening agents upon contact. Stirring the batter only until combined protects the gluten matrix in the four cups of all-purpose flour from developing excessive elasticity, which would otherwise yield a tough, rubbery texture instead of a tender cake. Testing the center with a wooden toothpick at the sixty-minute mark provides visual confirmation that the starch has fully gelatinized and the moisture has driven off sufficiently. Greasing and flouring a nine-by-thirteen-inch pan guarantees clean release once cooled.
